Misgurnus anguillicaudatus and bean curd soup
1. Wash the slaughtered Misgurnus anguillicaudatus and soak it in water;
2. Rinse the tofu and cut it into small pieces;
3. Wash the onion and coriander, dice the onion and cut the coriander into sections;
4. Put 3 tablespoons of oil in a hot pot, add loach to fry on both sides, pour in cooking wine, pour in water and ginger slices, pour in a wide-mouth tile pot after boiling, add tofu, cook for 3 minutes on low heat, sprinkle with onion and coriander, and season with salt and white pepper to taste.
flavor roasted loach
75g loach, green pepper, red pepper, chili powder, spices, salt and wine
Practice
1. Remove the viscera and bones of loach, wash it, add salt and wine for 3 minutes, and taste it for later use.
2. Bake the marinated loach in the oven for 3 minutes, then bake it for 1 minute after adding spices, put it on a plate and decorate it.
lobster with garlic
frozen lobster is thawed at natural temperature.
put cold water into the pot and steam the lobster for a while.
chop garlic into minced garlic for later use.
wash broccoli, break it into small flowers and blanch it in boiling water.
boil the green beans in boiling water for a while.
melt the butter over low heat.
stir-fry minced garlic.
add a proper amount of fuel consumption.
add a little boiling water.
add the cooked green beans.
cut the steamed lobster from the back and pour the fried garlic juice on it.
spicy lobster
clean the lobster.
put hot water on the pot.
pour in the lobster and cover it.
blanch the lobster in red.
take it out for later use.
prepare the pepper and cut the onion, ginger and dried pepper.
heat the pot and add oil.
when the oil is hot, add onion, ginger, pepper and pepper until fragrant.
add lobster and stir fry.
then add boiling water.
add salt, fragrant leaves, sugar and vinegar.
pour in cooking wine, cover and cook.
add pepper and monosodium glutamate to the soup in the pot and mix well.
Tip:
1. When cooking this dish, put more ginger, pepper, pepper and oil to highlight the characteristics of this Sichuan dish.
2. The ratio of sugar to vinegar is 2 to 1.