Stir-fried lobster sauce:

1, ingredients

Douchi 150g pilgrims food

Green pepper 1 root vegetable

Red pepper 1 root

Garlic three-petal food

2 millet peppers

Proper amount of oil

Proper amount of salt

2. Step:

Get the materials ready.

Dice green pepper and red pepper, chop millet pepper and garlic.

Heat an oil pan, add minced garlic and millet pepper, and stir fry over low heat.

Then pour in the lobster sauce and stir-fry until fragrant.

Pour more oil into the pot, green pepper and red pepper, add some salt and stir fry until it breaks.

Finally, pour in the fried lobster sauce, stir well and turn off the heat.

Load the plate.

Douchi is a traditional condiment for fermented bean products in China. Douchi is made of black beans or soybeans as the main raw materials, and soybean protein is decomposed by Mucor, Aspergillus or bacterial protease. When it reaches a certain level, it is made by adding salt, wine and drying to inhibit the activity of enzyme and delay the fermentation process. There are many kinds of lobster sauce, which can be divided into black lobster sauce and yellow lobster sauce according to processing raw materials, salty lobster sauce, light lobster sauce, dry lobster sauce and water lobster sauce according to taste.

Douchi, called "Youlong" in ancient times, is also called "addiction". The earliest record can be found in Liu Xi's Interpretation of Famous Foods in the Han Dynasty, which praised Douchi as "the sum of five flavors must exist". There is also a record of "making black beans" in the Book of Songs in the 2nd-5th century. The ancients not only used lobster sauce for seasoning, but also used it as medicine, and attached great importance to it. Han Shu, Historical Records, Qi Yaomin Shu and Compendium of Materia Medica are all recorded, and their production history can be traced back to the pre-Qin period.

Douchi formula

Steamed salted fish

Ingredients: Spanish mackerel, sea salt.

Exercise:

1. When the Spanish mackerel is half thawed, cut it flat, take out the internal organs, clean it thoroughly, then dry the water and sprinkle a layer of salt evenly.

2. Marinate for one night and turn over halfway to make the salty taste even. Then take it out and put it on the clip, and dry it in the sunshine for 2-3 days. On cloudy days, you can extend the time appropriately until you see the meat tighten and become slightly hard.

Ingredients: cured fish 1 strip, 2 tablespoons lobster sauce, several cloves of garlic, several slices of onion and ginger, 2 tablespoons of lard, and a little cooking wine.

It can be steamed with bacon, which tastes better. )

Exercise:

1. Cut the preserved fish into pieces, soak for a while in advance, wash and drain. Chop garlic. Heat lard in the pan, saute chives and ginger, add lobster sauce and stir-fry over low heat. (The soaking time can be adjusted according to the air-drying degree and salinity of pickled fish. )

2. Add preserved fish, add a little cooking wine and mix well, then turn off the fire, add minced garlic and mix well, and pour into the plate. Steam for 40 minutes.

Grass carp with black bean sauce

Ingredients: 750g grass carp, 35g lobster sauce, 75g pork tenderloin, 0g ginger10g onion10g garlic10g soy sauce15ml cooking wine15ml salt.

manufacturing process

Step 1: Wash fresh fish, dry thousands of water, marinate with salt, cooking wine, pepper and monosodium glutamate for half an hour, and put them on a plate for later use; Chop onion, ginger and garlic.

Step 2: Dice the tenderloin, mix in lobster sauce (washed), red pepper, onion, Jiang Mo, garlic and soy sauce, pour it on the fish, steam it over high fire until it is just cooked, and take it out.

Step 3: put cooking oil in the pot, heat it to 70% heat, and finally pour it on the fish.