Taste: sweet and sour flavor technology: sweet and sour turkey making material: main ingredient: turkey breast 400g.
Accessories: egg 50g, wheat flour 10g.
Seasoning: cooking wine 25g, peanut oil 75g, tomato sauce 25g, sweet and sour 50g, lard 20g, salt 2g, starch 10g (corn). The characteristics of sweet and sour turkey: smooth taste, refreshing and palatable, suitable for wine and rice. Teach you how to cook sweet and sour turkey, and how to cook sweet and sour turkey is delicious 1. First, wash the turkey breast, cut it into 0.2 cm thick slices, put handles on both sides and pat it loose;
2. Add cooking wine, salt, egg white and flour and mix well;
3. When the oil is heated to seven minutes, put the meat slices into the oil pan, fry them until golden brown, and take them out;
4. Reheat the oil, quickly fry the meat 1 time, and drain the oil;
5. Finally, add tomato sauce, vinegar, sugar, monosodium glutamate, starch, cooking wine and salt to boil;
6. Pour in the sliced meat and mix well, then serve. Tips for making sweet and sour turkey: This product has a frying process and needs about 750 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, sweet and sour silk stings should not be eaten with soft-shelled turtle, carp, soybean milk and tea. Cooking and efficacy: the secret recipe of defecation, the prescription of regulating qi, strengthening spleen and appetizing, the prescription of resolving phlegm and the prescription of clearing heat and removing fire.
Taste: sweet and sour flavor technology: sweet and sour shredded fried. Ingredients: 250g jellyfish skin, 0/00g white radish/kloc.
Seasoning: 20g of vegetable oil, 5g of sesame oil, 0g of sugar 10g, 8g of vinegar, 5g of starch (corn), 3g of salt, 2g of monosodium glutamate and 5g of garlic (white skin) teach you how to make sweet and sour jellyfish silk and sweet and sour jellyfish silk.
2. Slice garlic;
3. Add water into the starch bowl to make wet starch;
4. Wash the radish and cut it into pieces, marinate it with a little salt for a while, soak it in cold water for a while, and remove the water control;
5. Heat oil in a wok, add minced garlic and stir fry, add radish slices, vinegar and white sugar, stir fry in jellyfish silk until saccharified, thicken water starch and sprinkle with monosodium glutamate.
Pie-food phase grams:
Jellyfish skin: Jellyfish should not be preserved with sugar, otherwise it cannot be preserved for a long time.
White radish: White radish should not be eaten with ginseng and American ginseng. Sweet-and-sour fish roll cuisine and its efficacy: formula for invigorating qi and blood, formula for invigorating spleen and appetizing.
Taste: sweet and sour taste. Technology: Fried sweet and sour fish roll. Ingredients: Ingredients: 300g mandarin fish.
Seasoning: 5g onion, 5g ginger, vinegar 10g, sugar 10g, tomato juice 5g, sesame oil 10g, soy sauce 5g, starch (pea) 5g, egg white 10g, vegetable oil 30g and salt 3g to teach you how to make sweet and sour fish rolls.
2. Slice the fish, marinate with salt, monosodium glutamate and egg liquid, roll in shredded ginger and onion, and dip in dried starch.
3. Heat the oil in the pan to 70% heat, add the fish roll, fry until it is light yellow, remove the oil, put it on a plate, and drizzle with sweet and sour juice.
Sweet and sour oil gluten dishes and their effects: nourishing the heart, insomnia, stomach, spleen and appetizing
Taste: Sweet and sour taste. Technology: Making material of burning sweet and sour oil gluten: main ingredients: oil gluten 100g, water chestnut 120g.
Accessories: persimmon pepper 25g.
Seasoning: sugar 10g, vinegar 15g, vegetable oil 20g, soy sauce 5g, ginger 5g, onion 5g, starch 10g (corn) to teach you how to make sweet and sour oil gluten, and how to make it delicious.
2. Wash off some grease and drain it;
3. pedicled water chestnut, washed and sliced;
4. Take a small bowl, add soy sauce, sugar, vinegar, starch and water, and beat it into juice for later use;
5. Put oil in the pot and heat it to 80% heat. Add onion and Jiang Mo and stir-fry until fragrant;
6. Then stir-fry the shredded red pepper and water chestnut slices for 1 min, add the sweet and sour gravy, and pour it into the pot to boil;
7. When the soup is thick, quickly add the oil gluten and stew for 8 minutes on medium heat.
Tips-Health Tips:
1. Clearing away heat and diuresis, regulating spleen and stomach, calming the heart and calming the nerves;
2. Oil gluten is cool, sweet, warm, antipyretic and thirst-quenching;
3. Oil gluten is matched with refreshing water chestnut to supplement the lost water, vitamins and other nutrients, and will not get angry. Cooking and efficacy of squirrels and bass: home cooking.
Taste: Sweet and sour taste Technology: Fried Squirrel Perch Material: Ingredients: Perch 600g.
Accessories: 6 grams of coriander.
Seasoning: vegetable oil 100g, lard (refined) 30g, starch (corn) 40g, sugar 60g, cooking wine 15g, salt 3g, soy sauce 15g, vinegar 40g, onion 5g, ginger 5g and garlic 5g (white skin). Teach you how to cook squirrel bass, and how to cook squirrel bass is delicious 1. Remove fish scales, gills and fins, cut off the head and put it away;
2. Open the chest, take out the internal organs, wash them, and cut them in half along the spine with a knife, only connecting the fish tail;
3. Remove all vertebrae and spines;
4. Then, cut the surfaces of the two half fillets facing the internal organs into lines (0.5 cm deep and 0.3 cm wide);
5. Sprinkle a layer of salt, drop a layer of cooking wine and apply a layer of wet starch;
6. Pour the vegetable oil into the frying spoon and heat it with strong fire. First, fry the fish head, take it out and split it with a knife;
7. When the oil starts to smoke, fry the fish brown and take it out;
8. The fish head and the fried fish head are paired together and placed flat on the plate;
9. Add cooking wine, soy sauce, chicken soup, sugar, vinegar, etc. And make into sauce for later use;
10. Heat the cooked oil in a wok, add the onion, ginger and minced garlic, stir-fry for a few times, and then cook the sauce;
1 1. After cooking, drop cooked vegetable oil (about 50g), stir well and pour it on the fried fish;
12. Wash and disinfect the coriander, cut it into 3cm long sections and put it on the edge of the fish dish. Tips for making squirrel bass: This product has a frying process, and it needs to prepare about1000g of vegetable oil.
Pie-food phase grams:
Perch: Perch should not be eaten with cattle and sheep oil, milk cool and Chinese medicine Schizonepeta.
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. Sweet and sour crispy eel dishes and their effects: home-cooked recipes
Taste: sweet and sour taste technology: cooking sweet and sour crispy eel material: main ingredient: eel 400g.
Seasoning: 20g cooking wine, vinegar 15g, 3g salt, 3g chicken essence, 5g soy sauce, 5g sugar 10g starch (corn) 25g onion, 5g ginger, 5g garlic (white skin) and 25g peanut oil teach you how to make sweet and sour crispy eel, and how to make it delicious. Insert a knife from the back of the fish, so that the tip of the knife sticks to the triangular main bone of the eel, and cut it to expose the bone. Then pull out the awl, hold the fish head in one hand and the knife in the other, cut off the bones connected with the fish body first, then cut the tip of the knife at the fish body, push the knife with one hand, stick the three bones, remove the fish bones, and then cut off the fish head.
2. eviscerate the boneless eel segment, clean it, cut it into thin strips with equal length and thickness, put it in a container, marinate it with cooking wine, refined salt and chicken essence, and mix well with corn flour after pickling;
3. Put the oil pan on the fire, add the cooking oil, and when it is 70% hot, fry the eel strips until crisp, and take out and drain the oil;
4. Put the pot on the fire, add appropriate amount of oil, stir-fry chopped green onion, Jiang Mo and minced garlic, then add water, soy sauce, sugar, chicken essence, rice vinegar and refined salt to make sweet and sour juice;
5. When the juice is sticky and frothy, put in the fried eel strips, stir fry a few times, hang the juice evenly, and finally pour some sesame oil out of the pot.
Pie-food phase grams:
Eel: Eel should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates.
Sweet and sour bamboo shoots and their effects: a home-cooked recipe for invigorating spleen and appetizing.
Taste: sweet and sour taste. Technology: Mix sweet and sour bamboo shoots. Ingredients: main ingredients: lettuce 1000g.
Seasoning: sugar 100g, vinegar 25g, salt 5g, ginger juice 10g. Sweet and sour bamboo shoots are hot and sour, fresh and crisp. Teach you to make sweet and sour bamboo shoots. How to make sweet and sour bamboo shoots delicious? 1. Peel lettuce, remove tendons, wash, and cut into strips with a length of 4cm and a square length of 1 cm.
2. Mix well with refined salt and marinate 1 hour;
3. Control the salt water, then scoop up the dry water with clean gauze and put it into the basin for later use;
4. Put the sugar into the basin and pour a little boiling water;
5. Melt the sugar and set fire to the concentrated sugar juice;
6. Add vinegar essence and ginger juice, cool and pour on lettuce strips, mix well and marinate for 2 hours. The efficacy of cooking and frying anchovies: family cooking recipes
Taste: sweet and sour taste. Technology: fried anchovies. Ingredients: main ingredient: 400g of green shrimp.
Seasoning: salt 3g, cooking wine 5g, vinegar 10g, vegetable oil 25g, chicken essence 3g, pepper 3g, soy sauce 5g, sugar 10g, onion 5g and ginger 5g teach you how to cook fried anchovies, which is delicious. Remove the head and front shell of the green shrimp.
2. Cut the onion and ginger into fine powder for later use;
3. Put the oil pan on the fire, add a proper amount of sesame oil to heat it, add chopped green onion and Jiang Mo wok, and then add cooking wine, soy sauce, refined salt, sugar, pepper, vinegar and a little water in turn to make a marinade;
4. Set fire to another pot, add vegetable oil, when it is 60% hot, fry the prawns, then take them out and soak them in the marinade pot for a while to make them tasty, then take them out of the pot and cool them, and pour some raw juice on the plate.
Pie-food phase grams:
Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
Braised carp dishes and their effects: home-cooked recipes for nourishing deficiency, recipes for invigorating spleen and appetizing, and recipes for malnutrition.
Taste: sweet and sour taste. Technology: Braised and braised carp. Ingredients: 500g carp.
Accessories: Flos Magnoliae 30g, cucumber 20g, spinach 25g.
Seasoning: 50g vegetable oil, starch (corn) 10g, wheat flour 15g, soy sauce 15g, 4g salt, 25g vinegar, sugar 15g, 2g sesame oil, onion 15g and ginger/kloc-0.
2. Flos Magnoliae and cucumber slices;
3. Wash spinach and cut into sections;
4. Cut the onion, ginger and garlic into small pieces;
5. Put a lot of oil in the pot. When it is 90% hot, dip the fish in a layer of dry flour, fry it in oil until it is dark red, then take it out and pour out the oil.
6. Put the base oil, onion, ginger, garlic slices and aniseed into the pot, then add the fish and cook it with vinegar, add 500g of salt, sugar and fresh soup, and skim off the floating foam after boiling;
7. Adjust the taste, simmer with low fire until the soup is about 100g, then take out the fish and put it on a plate;
8. Add monosodium glutamate, Flos Magnoliae, cucumber and spinach to the fish juice, thicken it with starch, pour sesame oil on it and pour it on the fish. Tips for making braised carp: This product has a frying process and needs to prepare about 750 grams of vegetable oil.
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.