Materials for making braised trotters: main ingredients: trotters 750g, salt, onion 13g, ginger 8g, sesame oil, cooking wine 25g, pepper 5g, rock sugar 50g, soup 1300m. Braised trotters are characterized by palatability, fat but not greasy. Teach you how to cook braised trotters, and how to cook braised trotters is delicious (1). Scrape the pig's trotters clean, chop off the claws, cut them in half, boil them thoroughly in water and put them in cold water. Mash ginger and onion for later use. (2) Heat a little sesame oil with a frying spoon, add rock sugar and fry it into purple, and then adjust the soup to light red. (3) Add pig's trotters, cooking wine, onion, ginger, salt and pepper, boil the soup, skim the floating foam, and after the pig's trotters are colored with strong fire, move them to low fire for stewing and collect the concentrated juice. The practice of big fish head in suburbs introduces the cuisines and their functions in detail: Cantonese cuisine, juvenile recipes, beauty recipes, nourishing recipes and malnutrition recipes.
Taste: Salty and umami. Craft: Braised fish head in the suburbs. Ingredients: 2500g bighead carp, 250g tofu (South).
Accessories: 75g pork (fat and thin), 400g Chinese cabbage, 25g shiitake mushroom (fresh) and 40g starch (broad bean).
Seasoning: garlic (white skin) 75g, ginger 5g, salt 10g, monosodium glutamate 4g, sugar 5g, oyster sauce 10g, sesame oil 1g, soy sauce 20g, yellow wine 15g, pepper 2g and vegetable oil 90g. Features: The fish head in the suburbs is shaped like a lion. Teach you how to make a big fish head in the suburbs, and how to make a big fish head in the suburbs is delicious. 1. Slaughter and clean bighead carp, take fish head, remove gills, clean it, apply salt water (clean water 15g, refined salt 3g), and then dip it in dry starch;
2. Cut the tofu into pieces with a length of 4 cm, a width of 2.5 cm and a thickness of 1 cm;
3. Wash and shred pork;
4. Wash Chinese cabbage selectively;
5. The mushrooms are pedicled, washed and shredded;
6. Heat the wok on a large fire, put the oil until it is slightly boiling, put the fish head in the wok, dip it away from the fire, and flip the fish head while frying;
7. After the oil temperature drops, bring it back to the furnace, burn it until the oil boils, then dip it out of the fire, and repeat this twice, about 10 minute. Finally, fry it with high fire until the fish head is frivolous and crisp, and then take it out;
8. Immediately fry the tofu in the oil pan for about 2 minutes.
9. Pour in garlic and fry until golden brown.
10. Pour out the remaining oil, put the wok back on the stove, add shredded pork, garlic and mushrooms and stir-fry until fragrant, cook yellow wine, and add appropriate amount of water, tofu and fish head to stir-fry slightly;
1 1. Then transfer to a casserole, add soy sauce, cover the lid, move to low heat, and stew until the fish head is soft;
12. Add sugar, oyster sauce, monosodium glutamate and refined salt, stew until it is fragrant, pick up the fish head and put it on a plate, sprinkle with pepper;
13. Heat a wok with high fire, put oil, add Chinese cabbage, add a little salt and stir-fry until cooked, and drain;
14. Return the wok to the furnace, drain the oil, add the drained Chinese cabbage, thicken it with wet starch, take it out and put it around the fish head;
15. Pour the raw juice from the casserole into the wok, add soy sauce, thicken it with wet starch, and finally add sesame oil and vegetable oil and pour it on the fish head. Tips for making big fish head in suburbs: 1. Because of the frying process, it is necessary to prepare 2000 grams of vegetable oil;
2. When the original soup is slightly boiling, slowly and evenly push it into the thickening liquid, which can prevent the starch from caking, and because the starch is fully gelatinized, the bright juice will be very bright.
Pie-food phase grams:
Starch (broad bean): Broad bean should not be eaten with snails.