Golden color, fresh and crisp. Materials:

Ingredients: 80g shark fin (dry) and 300g bacon (raw).

Accessories: egg 50g, ham 10g,

Seasoning: salt 4g, soy sauce 10g, monosodium glutamate 3g, coriander 20g, shallot 5g, pepper powder 2g, lard 30g, vinegar 15g.

Exercise:

1. Soak onion and ginger in a pot with scattered wings for several times to remove the fishy smell;

2. aft deodorization, that extruded wat is picked up;

3. Chop bacon into minced meat;

4. Chop chopped green onion and pepper for later use;

5. Knock the eggs into a bowl, add monosodium glutamate, refined salt and soy sauce and mix well;

6. Put the scattered chicken wings and bacon pieces into the evenly stirred egg liquid and stir;

7. Heat the wok, add lard, add chopped green onion and pepper and stir-fry, then put the mixed scattered wings into the wok and stir-fry;

8. After frying, put the pot on the plate and sprinkle with ham;

9. Put coriander on both sides of shark's fin and serve with Zhenjiang balsamic vinegar.

# Osmanthus fragrans shark fin material:

Water shark's fin, eggs, ham, salt, starch, cooking wine, chicken essence, high-grade broth.

Exercise:

1. Ingredients: shark fin, eggs, ham, salt, cooking wine, broth, starch, chicken essence.

2. Practice 1, steam and chop the ham; yolk

3.2. Mix the egg yolk with clear soup, salt, cooking wine, starch and chicken essence.

4.3. Add cooking wine to shark fin soup and cook on low heat for 5 minutes.

5.4. Put the clear oil (or cooked lard) into the pot and fry the egg yolk until it is osmanthus-like.

6.5, add shark's fin, stir fry evenly, plate, sprinkle with minced ham.

# Fried osmanthus shark fin Fried osmanthus shark fin material:

Stewed shark's fin 150g, clean eggs 275g, crab meat 75g, ginger rice 1g, minced cooked ham 5g, onion rice 5g, refined salt 2g, monosodium glutamate 2g, pepper 1g, sesame oil 1g and Shaoxing wine1g.

Exercise:

1. Put the eggs in a bowl, add 20g of salt, monosodium glutamate, sesame oil, pepper and oil and mix well, then add shark's fin, onion rice and crab meat and mix well.

2. Remove oil from a wok with medium fire, pour it into an oil return basin, remove 25g of oil, pour in the above raw materials, add 15g of Shaoxing wine while frying, fry until it looks like osmanthus, cover with wet powder, add 15g of tail oil, and stir well to serve.

# Osmanthus fragrans shark fin material:

70g shark fin, 70g shredded onion, 40g shredded carrot, 70g shredded bamboo shoot, 40g shredded mushroom, a little salad oil, a little minced garlic, 60g shredded onion, 6 whole eggs, 2 tablespoons salt 1 and1/,a little seasoning, and 2 tablespoons pepper1/.

Exercise:

1. Blanch shredded onion, shredded carrot, shredded bamboo shoots, shredded mushroom and shark's fin respectively, and pick them up for later use.

2. Take a pot and put it in the salad oil hot pot, then add the minced garlic and saute until fragrant.

3. After the whole egg is broken into egg liquid, add salt, monosodium glutamate, pepper and rice wine, stir well, and pour into the pot of practice 2 to stir fry several times.

4. Continue to add shredded onion, shredded carrot, shredded bamboo shoots, shredded mushroom and shredded onion, then add shark's fin and fry until the soup is dry.

# Steamed osmanthus fish Brief introduction of steamed osmanthus fish:

Sweet-scented osmanthus fish has delicious meat and few bones, which is most suitable for steaming. Materials:

Osmanthus fragrans 1, about1.5kg, shredded ginger, shredded onion, refined salt, oil, soy sauce and sugar.

Exercise:

1. The osmanthus fish is slaughtered and salted 10 minute. Then wipe off the salt and wash it clean. Ginger is cut into shredded ginger and put into the belly and body of fish.

2. Steam fish in water 10- 15 minutes. Heat the oil, soy sauce and sugar at the same time.

3. After the fish is steamed, sprinkle with shredded onion and pour the seasoning just prepared.

# Baked sweet-scented osmanthus fish with fragrant salt Materials for roasted sweet-scented osmanthus fish with fragrant salt:

Seasoning: 750g of refined salt, 2 egg whites, 50g of raw flour and 450g of pickled fish juice.

Exercise:

1. Slaughter and clean the osmanthus fish, make a straight flower knife with a depth of 1 cm, a length of 5 cm and a spacing of 2 cm on both sides of the fish, and blot the water with a towel for later use.

2. Stir the marinated fish juice evenly and smear it on the fish for 2 hours.

3. Stir the refined salt, egg white and raw flour evenly. Remove the marinade from the marinated fish, wrap it with lotus leaves, and smooth the surface with refined salt to form a fish shape. Heat the oven to 200 degrees, reduce the heat to 180 degrees, and roast the fish for 25 minutes until cooked.

4. The baked fish uses a saw to remove the salt shell from the fish to expose the fish.

Tips:

Features: unique shape, fresh and delicious.

Remarks: Making pickled fish sauce: sesame sauce 25g, south milk 50g, peanut butter 25g, soy sauce 25g, light soy sauce 75g, seafood sauce 7g, chicken powder 5g, refined salt 10g, monosodium glutamate 10g, sugar 5g, rose wine 10g and dried onion 75g.

# osmanthus orange perch soup Brief introduction of osmanthus orange perch soup:

West Lake food, as Su Dongpo praised in his poem: "Five children are so thin that they want to fly, but they drool before they go"! In the season of fragrance in Guangxi, the beauty of the West Lake adds fragrance. Take a stroll by the lake, pick Jingui and Yingui together, sprinkle with sugar and pickle them into "golden jade". Materials:

Osmanthus fragrans 1 teaspoon (5g), perch 1 (about 500g), navel orange 1/2, rice 1/2 bowls (about 125g), salt 1 teaspoon (about 500g).

Exercise:

Remove gills and viscera from perch, clean it, cut it from the back, take out two clean fillets, put the skin face down on the chopping board, and cut thin fillets with a sharp knife for later use.

Peel the navel orange, wash it, and cut it into filaments.

Add appropriate amount of water to rice (about 4 bowls, 1000ml) and cook it into white rice porridge. After boiling, add bass slices, shredded dried tangerine peel and osmanthus fragrans in turn, then add salt and white pepper and stir well.

Tips:

Homemade osmanthus fragrans: mix dried osmanthus fragrans with sugar and honey.

# Introduction to Osmanthus Jelly, Osmanthus Jelly:

Sweet and refreshing materials:

15g Geely powder, 2g osmanthus fragrans, 60g sugar and 300g water.

Exercise:

Boil osmanthus in water for a while (to make it taste delicious). Add sugar and gelatin powder and stir until dissolved.

Pour into the mold. After cooling in the freezer, demoulding.

Tips:

No mold can be replaced by a plate. Freeze and cut into pieces.