Vegetarian dishes: dried tofu, black tofu, fried kale, fried bamboo shoots with garlic moss.
Cold dishes: cold mixed three silk, vinegar soaked peanuts, cucumber.
Soup: corn soup
Among them, lemon duck and steamed bass are my specialties. Now I'll tell you the secret!
Lemon duck material: 1 duck, 1 lemon, 1 Kuaiguanghe sufu, appropriate amount of chopped green onion, Jiang Mo, minced garlic, appropriate amount of sugar, soy sauce and salad oil: 1.
2. Put Jiang Mo, minced garlic, sugar, soy sauce and fermented bean curd together in a large enough plate, add a little water and stir well for later use.
3. Put the duck meat into the dish, spread the prepared seasoning evenly on the duck skin by hand, and pour the remaining seasoning into the duck belly after ensuring that the duck skin is completely covered.
4. sew the duck's abdominal incision with needle and thread and leave it for about half an hour.
5. After the wok is heated, pour the right amount of salad oil. After the oil is heated, put the duck in the pot and fry it with low fire.
6. After about 15 minutes, when the duck skin is brown and can smell the smell of duck meat, pour in a proper amount of water to stew for 10 minutes, then boil the water with high fire and collect the juice.
7. Take the duck out, remove the thread from the abdomen, cut it into pieces, put it on a beautiful plate, sprinkle with chopped green onion, and pour the remaining soup on the duck.
Steamed Chinese Bass
Ingredients: fresh perch 1 strip, salt, cooking wine, umami juice, salad oil, chicken essence, onion and ginger.
Exercise:
1. gut the perch, wash it, and cut it along the abdomen.
2. Apply a small amount of salt to the belly of the fish, and evenly pour an appropriate amount of cooking wine, umami juice, salad oil and chicken essence on the back of the fish.
3. Cut the onion and ginger into filaments and sprinkle them on the fish. Steam in a steamer 15 minutes before serving.
Voice-over: The main feature of this dish is that it tastes fresh and tender, so I will try my best to put this dish at the end.
In addition, I will list the highly testable recipes I found for your reference!
homecoming
Ingredients: fresh shrimp, tenderloin, eggs, green bamboo shoots and carrots.
Seasoning: onion, ginger, salt, pepper, monosodium glutamate, cooking wine and starch.
Recipe: Chop the fresh shrimp and tenderloin into minced meat, stir the shrimp with egg white seasoning, stir the tenderloin with egg yolk seasoning, cut carrots and green bamboo shoots into long strips, stir the eggs with salt and starch, bake them into egg skins, and then make them into rectangles. Roll shrimps, tenderloin, carrots and green bamboo shoots into the middle of the egg skin from both ends, steam them in a cage, cut them into auspicious slices, put them in a buckle bowl, steam them in a cage, and buckle the plate.
Full house of children and grandchildren (stewed duck with sour radish)
Ingredients: 1 duckling, 500g pickled radish.
Production method: Slaughter the ducklings, bleed them, pluck their hair, wash them, cut them into pieces, soak them in radish, cut them into strips, soak them in ginger, cut them into pieces with pepper, oil them in a pot, stir-fry the ducklings and yellow wine, and stew them with clear water until they are rotten.
Features: appetizing, improving eyesight and nourishing.
just love
Production method: cool boiled water, add salt, pepper, pepper and star anise into the water, then cut carrots into strips, put fresh peppers and ginger into salt water, put them into a pickle jar, put them into Chinese liquor and seal them for three days.
Beer apple fish
Raw materials: fresh carp 700g, beer 1 bottle.
Seasoning: 20g of sweet noodle sauce, sugar 10g, 0.5g of pepper, a little onion, ginger and garlic, sesame oil 12g, clear oil, fried steamed bread slices and soy sauce 10g.
Production method: clean the fish, chop it into pieces with a width of 2cm, put it in a pot with strong fire, add clear oil, sweet noodle sauce, bell pepper and minced onion and ginger, stir-fry, add the cut fish pieces, add 1 bottle of beer, drain the juice, and add soy sauce. Put the fried steamed bread around and sprinkle with shredded onion and coriander.
Features: bright red color, strong beer flavor and Maotai flavor.
Fish and mutton fresh balls
Ingredients: 200g fish, 300g mutton, sauerkraut and vermicelli.
Seasoning: salt, monosodium glutamate, pepper, onion and ginger.
Production method: Chop the fish and mutton into minced meat and make them into balls together. Soak sauerkraut vermicelli in water, put it in a bowl, stir-fry it in onion and ginger oil, add broth, season it, put it in meatballs, and put it in a bowl after taking out the pot.