Road 1: Proud as a peacock
1. Wash golden pomfret, cut off the head and tail, and cut the fish body with a cutter, with a distance of about 1 cm. Don't cut when cutting, connect the belly of the fish.
2, onion, ginger, garlic cut into pieces for use, millet spicy cut into small pieces.
3. Spread the onion, ginger and garlic on the bottom of the plate, and set the fish body, head and tail on the plate.
4. Pour 2 tablespoons of steamed fish black soybean oil, 1 tablespoon of cooking wine and 1 tablespoon of salt on the fish.
5. Boil the water in the pot, put the fish on the grate, boil the water and steam for 10 minute.
6. Take out the steamed fish, add millet spicy and coriander leaves, and pour in 2 spoonfuls of cooked hot oil.
The second course: roasted radish with chicken.
1, carrot slices; Slice onion and ginger.
2. Cut the chicken into pieces, blanch it in a pot, remove it and drain it for later use.
3. Heat the oil in the pan, add the chicken pieces, add 1 tbsp vinegar, and stir-fry over high fire until the surface slightly discolors.
4. Add onion, ginger, pepper and star anise, and stir-fry for fragrance.
5, add 2 tablespoons of soy sauce, 1 tablespoon is extremely fresh, stir-fry and color.
6. Add radish slices, stir-fry for 5 minutes, then add warm water without chicken pieces, boil over high heat and stew over low heat for 20 minutes.
7. Add salt to taste and collect juice on fire.
The third way: brittle coupling
1. Slice the lotus root, keep the connection between every two pieces, and cut the onion and ginger into powder.
2, pork belly stir stuffing, add onion, Jiang Mo, salt, sugar, cooking wine, sesame oil, stir well to taste.
3. Beat the eggs into a bowl and mix well. Add 50 grams of starch and stir well.
4. Take two lotus roots, add meat stuffing to the lotus roots and roll them in the prepared starch paste.
5, burn oil in the pot, the oil temperature is 70% hot, into the lotus root box, fry until golden on both sides.
6. Take it out and fry it all.
Number four: Steamed scallops with vermicelli.
1, wash and drain the fresh shellfish.
2, onion, ginger, garlic, coriander, millet spicy wash, onion, ginger, garlic minced.
3. Add light soy sauce, oyster sauce and white sugar into onion, ginger and minced garlic, and stir well to taste.
4. Put the scallops in the pot, cook, cook, remove the meat and leave the shell.
5. Put the soaked vermicelli into scallops, then put it into scallop meat, and pour the sauce on scallops.
6. Steam on the pot for 6 or 7 minutes, turn off the fire and decorate with coriander and millet spicy.
Number five: garlic spinach
1. Clean spinach, cut off roots, rinse with clean water, and then soak in clean water 10 minute.
2. Cut the onion, slice the ginger, mash the garlic, and cut the dried pepper into small pieces.
3. Boil water in the pot. After the water boils, add 1 tbsp salt and drop a few drops of peanut oil.
4. Blanch the spinach in the pot for about 15 seconds. If it takes too long, the spinach will be hot and soft.
5. Take out the spinach, soak it in cold water for half a minute, take it out and drain it.
6. Heat the oil in the pot. After the oil is hot, add ginger slices, chopped green onion, garlic slices and pepper in turn, and stir-fry until fragrant.
7. Add spinach, add half a spoonful of sugar, 1 spoonful of salt, stir fry quickly, and take out the pan and plate.
Road 6: Flowers bloom and prosper.
1, the preserved egg is shelled, cut into 4 pieces, coded into a flower shape and placed on the plate.
2, cucumber diced, garlic diced, millet spicy cut spicy circle.
3. Put Chili powder, millet spicy and minced garlic into a bowl, add 3 tablespoons of fresh soy sauce, 2 tablespoons of balsamic vinegar and appropriate amount of salt and sugar, and stir well to taste.
4. Take the hot oil out of the pot and heat it to 90% heat. Pour the hot oil into the bowl in step 5 and stir-fry the hot sauce.
5. After the sauce is cooled, put the diced cucumber into the preserved egg and pour the sauce evenly on the preserved egg and diced cucumber with a spoon.
Track 7: bumper harvest
1. Wash carrots and slice them; Cut the onion into chopped green onion, slice the ginger, mash the garlic, and cut the coriander into sections for later use.
2. Take 400g corn flour and 50g white flour, add 3g baking powder and mix well.
3. Add a proper amount of water, knead the mixed flour into smooth dough, and let it stand for 10 minute.
4. Heat oil in the pot, add ginger slices, star anise and pepper and stir fry, then add red shoes fish and stir fry for 5 times.
5. Add chopped green onion and minced garlic, add 1 tablespoon cooking wine and 2 tablespoons soy sauce.
6. add radish slices and add water that has not eaten fish. After the fire boils, turn to low heat and stew for 20 minutes.
7. While putting the radish, divide the dough into even small portions, group them into balls, then press them into small cakes and stick them around the pot.
8, add salt to taste, add dried peppers, stew for another 5 minutes, and take out the pot.
Lane 8: Fish roe burn
1. Beat the eggs into a bowl, add 50 ml of milk and 1 tbsp of salt, and mix well with an egg beater.
2. Dice ham, chop shallots, crush potato chips, and tear seaweed into pieces.
3. Brush the bottom of the pot with oil, pour in an appropriate amount of egg liquid, turn the pot over and spread the egg liquid all over the bottom of the pot. When it is almost solidified, sprinkle with potato chips, laver, ham and chopped green onion.
4. When it is about to solidify, roll it up from top to bottom, then pour an appropriate amount of egg liquid, stir-fry the egg roll with chopsticks to spread the egg liquid all over the bottom of the pot, and repeat steps 4, 3 and 4 times until the egg liquid is used up.
5. Finally, roll into thick bricks and pile them at one end of the pot, and shape them neatly with a shovel.
6. Dish, cut into pieces with a knife, and squeeze with tomato sauce.
Ninth: Abalone and Mushroom Porridge
1. Wash abalone, take out abalone meat and remove internal organs; Dice chicken breast.
2, Flammulina velutipes cut off the roots, washed, cut into small pieces, ginger slices.
3. Wash the rice and put it in a bowl. Add water and peanut oil and soak for half an hour.
4. Put all the ingredients into the casserole, add appropriate amount of water and simmer for 50 minutes.
5. Add a little coriander, salt and sesame oil and stir to taste.
No. 10: braised mutton
1. Wash mutton, soak it in clear water for 2 hours, and soak it in bloodletting water.
2. Cut the mutton into cubes about 4 cm, boil the water in the pot, put the cut mutton in the pot, add 2 spoonfuls of cooking wine, boil it over high fire, and skim off the surface foam.
3. Take out the cooked mutton and rinse it with warm water.
4. Peel the white radish and cut the hob block; Cut the onion, and chop the ginger and garlic with a knife.
5, burn oil in the pot, add chopped green onion, ginger, garlic, pepper, fragrant leaves, cinnamon, stir fry.
6. Pour in the mutton pieces, stir-fry until the color is slightly yellow, and extract the fat from the mutton.
7. Add umami flavor, stir-fry with soy sauce, and add rice wine and rock sugar.
8. Pour a can of beer, and then pour twice as much warm water as mutton.
9. After the fire boils, turn to low heat and stew for 60 minutes. After the mutton is cooked, open the lid, add the white radish and stew for another 30 minutes.
10, season with salt and pepper, collect juice over high fire, and sprinkle with chopped coriander and pepper.
Looking back at 2020, it is not easy to be a "mouse"; Welcome to pay attention to 202 1. I wish all the "cattle" to Kun, all the best, and congratulations on making a fortune!