1.Bayuleek crossover:
List of ingredients: 350g Spanish mackerel meat, leek 1 bar, pepper 1 bar, hot water 1 cup, 30g vegetable oil, appropriate amount of salt, and soft dough 1 block.
Production steps:
1. Fresh Spanish mackerel should be gilled and cleaned.
2. Cut the tail and use it for other purposes.
3. Slice two pieces of fish along the spine, and add a little meat to the fish bones for other purposes.
4. Cut off the yellow and soft part of the fish belly.
5. The blade is erected to scrape Spanish mackerel meat from one end to the other.
6. Spanish mackerel has only a few thick main spines, so don't worry about scratches. There are no small thorns on the fish.
7. Scraped fish can be eaten in several bags, which can be stored in cold storage for 3 days and frozen for a long time.
8. Soak a handful of Zanthoxylum bungeanum in hot water to stimulate fragrance, and the amount of water is about 150g.
9. Pour pepper water into Spanish mackerel meat one by one and stir it clockwise with chopsticks until the fish becomes firm and sticky.
10. Wash and chop leeks. Use as much as you like.
1 1. Put Chinese chives into Spanish mackerel meat, pour in a proper amount of vegetable oil (peanut oil and soybean oil), sprinkle with salt according to the taste, and stir evenly to form a fine and sticky Spanish mackerel leek stuffing.
12. Knead the dough into strips, cut the dough into pieces, roll it into a round cake crust with a slightly thinner periphery and a slightly thicker middle, put a proper amount of stuffing on the round cake crust, or wrap or pinch or squeeze it into a big stuffing jiaozi, put it in a boiling water pot and cook it until the whole belly bulges and floats to the water surface, and then take it out for eating.
2. Sauced beef:
List of ingredients: 2 golden tendons, seasoning: 2 tablespoons of sauce (about 50g), 30g of soy sauce, 50g of soy sauce, 5g of salt, half onion, ginger 1 slice, cinnamon 1 slice, 4 dried red peppers, galangal 1 slice, 2 star anise and 4 fragrant leaves.
Production steps:
1. soak Qian Jin in cold water for half an hour and soak as much blood as possible.
2. The seasoning is ready. Sauced beef is essential, including soy sauce, onion, ginger, cinnamon, star anise, fragrant leaves, dried Chili, soy sauce, soy sauce and salt.
3. After the money tendon is boiled in a cold water pot, turn to medium heat and skim off the floating foam.
4. Cook the seasoning in the pot until the beef is punctured by chopsticks, and then remove the water control.