First, pride is like a peacock fish.
1. Prepare ingredients, perch 1 slice, ginger 1 slice, appropriate amount of millet and spicy food, salt, cooking wine, pepper, steamed fish and soy sauce, white sugar, edible oil and chives.
2. Clean the perch, cut off the head and tail, and cut the fish into a width of about one centimeter. Don't cut off the belly.
3. Marinate onion, ginger, white pepper, salt, sugar, cooking wine and soy sauce for about ten minutes.
4. Put the salted fish in the dish and connect the head and tail together.
5. Steam the onion and shredded ginger on the fish for 8- 10 minutes, depending on the size of the fish.
6. After taking out the pot, take out the shredded ginger and onion, add the millet, pour in the steamed fish and soy sauce, and then pour in the hot oil.
7. Sprinkle with shredded onion and serve.
Second, garlic vermicelli shrimp
1. Prepare ingredients, such as prawns, vermicelli, onion, ginger and garlic, cooking wine, steamed fish, soy sauce and salt.
2. Wash the prawns, remove the legs, guns and whiskers, open the back, take out the shrimps, and marinate them with onion, ginger, cooking wine and salt for 20 minutes.
3. Soak the vermicelli in warm water in advance, then cut it into two pieces and spread it at the bottom of the plate.
4. Place the marinated prawns in a circle along the plate.
5. Put oil in another pot, pour in minced garlic, stir fry in oyster sauce, and then pour it on the plate.
6. Steam in a steamer for 5 minutes. Sprinkle with chopped green onion and garnish.
Third, mushroom chicken soup
1. Prepare ingredients: half chicken, cordyceps sinensis 100g, Hericium erinaceus 150g, ginger 1 slice, 5 red dates, 3 longan, scallion 1 slice, appropriate amount of cooking wine and a little salt.
2. Put the chicken in a pot with cold water, add a proper amount of cooking wine, blanch and wash away the floating foam.
3. Pour a little oil into the pot, add onion and ginger slices, stir-fry, add Cordyceps sinensis and Hericium erinaceus, stir-fry a few times first, and let the oil stimulate the aroma of mushrooms.
4. Then pour in the chicken, add longan and red dates and stir-fry a few times to get the flavor of the chicken.
5. Add a proper amount of hot water, and pay attention to heating the water. Cover the pot and stew for 20-30 minutes until the chicken is cooked. After turning off the fire, add some salt to taste.
Fourth, roast wings with honey sauce.
1. Prepare ingredients: 700g chicken wings, New Orleans roasted wing seasoning 1 package, appropriate amount of honey and a little sesame seeds.
2. Wash the chicken wings and cut a few knives on the back.
3. Pour the chicken wings seasoning into a bowl, add a little water and mix well for later use.
4. Put on disposable gloves, pour the marinade of roasted wings into the chicken wings and knead it evenly by hand. After a few times, the chicken wings will taste better. Refrigerate and pickle for 8 hours.
5. Preheat in the oven 170 degrees 10 minutes, brush honey water on the chicken wings, then sprinkle some sesame seeds and bake in the oven for about 30 minutes.
Five, emerald cucumber
1. Prepare ingredients: 2 cucumbers, cooked peanuts, half garlic, red and green peppers, soy sauce, aged vinegar, sesame oil, oyster sauce, salt and sugar.
2. Scrape the cucumber horizontally into thin slices with a scraper, then roll it up and put it on a plate.
3. Sauce: Chop garlic and red and green peppers, add soy sauce, aged vinegar, sesame oil, oyster sauce, salt and sugar and mix well.
4. Pour the prepared juice on the cucumber, and then sprinkle the chopped cooked peanuts.
Six, colorful face lift
1. Prepare ingredients: appropriate amount of dried skin, 1 Dried fungus, a little shrimp, 2 eggs, half carrots, half cucumbers, purple cabbage and a little parsley.
2. Boil the dry powder skin in a pot for 2 minutes, then soak it in cold water for later use.
3. Pour the fungus into the pot and blanch for 2 minutes. Spread the omelet out of the pot;
4. put a little oil in the pot, pour in the shrimp, stir fry for a while and turn off the heat.
5. Sauce: Chop garlic, soy sauce, sesame oil, balsamic vinegar, salt, Chili oil, sugar and coriander, and mix well to make juice.
6. Slice vermicelli, carrot, cucumber, purple cabbage, fungus and egg skin into a dish, add fried shrimp, pour in juice and add a little coriander.
Seven, steamed shrimp with tofu in Yu Zi.
1. Materials: shrimp 10, 2 pieces of Yu Zi tofu, shallots 1, carrots 1, a little pepper, a little soy sauce, salt, sugar and cooking wine.
2. Shrimp remove the shrimp head and remove the shrimp line. Add a spoonful of cooking wine, white pepper, a little salt and sugar and marinate for 5 minutes.
3. Peel the carrot, cut it into 5 mm thick pieces and put it in a plate.
4. Yu Zi tofu is cut into 2cm thick and placed on carrots.
5. Put the shrimp meat on Yu Zi tofu and steam it for 5 minutes.
6. Drop a few drops of soy sauce to taste and sprinkle with chopped green onion to enhance the color.
Eight, braised in oil and boiled in water
1. Prepare ingredients: 3 wild bamboo shoots, proper amount of vegetable oil, Weidaimei oyster sauce 1 spoon, sugar 1 spoon, salt 1 spoon, Weidaimei extra-grade soy sauce 1 spoon, and chives 1 root.
2. Peel off the coat and cut off the hob block.
3. Stir-fry the hot oil in the pot, and pour the water bamboo into the pot and stir it continuously; Add another spoonful of sugar and stir-fry the water bamboo until it is slightly yellow.
4. Then mix in some soy sauce, oyster sauce and salt. Add a little more water to the pot, cover it and simmer for 5 minutes.