working methods
1, chop pork fat and chicken breast into minced meat, add egg white (1),
Mix a proper amount of raw flour, salt, monosodium glutamate, pepper and Shaoxing wine evenly, wipe a little cooked oil, pat anchovies evenly and put them in a spoon, expose the shrimp tail outside the spoon, put the shrimp stuffing on it and smooth it, steam it for 5 minutes on high fire, take it out and let it cool, take it out and put it in a plate. Egg white, flour, corn flour and sesame oil are mixed into a crisp paste. Dip steamed prawns in sauce and stick sesame seeds.
2. Heat the wok, put oil in it, and when it is 70% ripe, fry the prawns until the skin is crisp, and pick them up and put them on the plate. Stewed pigeon in Huangshan Mountain
working methods
1, peeled Huangshan medicine, washed, sliced, boiled in boiling water for a while and picked up. Open a small mouth of the pigeon from the abdomen (near the anus), take out the internal organs (leave the liver) and wash them.
2. Blanch the pigeon in boiling water, take it out, clean it again, put it in a soup bowl, add yam slices, onion, ginger, salt, rock sugar, Shao wine and soup (noodles), cover the soup bowl with a large plate, put it in a pot and steam it over high fire for about 2 hours, then take it out and pour sesame oil on it.
Pickled fresh mandarin fish
working methods
1, cut several oblique knife lines on both sides of the fish body, and put them in the tuyere to dry.
2. Put the pot on a big fire, add the cooked lard (60g), when it is almost cooked, fry the fish in the pot until both sides are light yellow, and take it out.
3. Leave a little oil in the original pot, stir-fry the meat slices and bamboo shoots slightly, then add the fish, add soy sauce, Shaoxing wine, sugar, Jiang Mo and soup, bring to a boil with high fire, and then cook for about 40 minutes with low fire. When the soup is almost dry, sprinkle with green garlic, thicken with raw flour, and sprinkle with cooked lard 15.
Huizhou hairy tofu
working methods
1, cut each piece of hairy tofu into 3 small pieces. Put the pot on a big fire, add rapeseed oil and heat it to 70%, fry the hairy tofu until both sides turn yellow and the skin wrinkles, then add chopped green onion, Jiang Mo, monosodium glutamate, white sugar, refined salt, broth and soy sauce, stew for a few times, and serve.
Huizhou Zhi Tao roasted meat
working methods
1. Wash the peach fat, soak it in warm water, take it out, drain it and peel it; Wash pork belly and cut into pieces for later use.
2. Heat the oil to 70% heat, stir-fry the meat, stir-fry the soy sauce and color it, and bring it to a boil.
3. Add onion, ginger, salt and sugar, turn to low heat until the meat is cooked, add peach fat, turn to high heat and continue to burn for 5 minutes, then serve.
Mao Feng smoked fish
working methods
1, sprinkle salt on shad, and rub it inside and outside evenly. Jiang Mo 25g, chopped green onion.
Sprinkle on the fish and marinate for about 20 minutes;
2, take 1 pot, put the rice crust (rice crust) first, and then sprinkle with tea (wool
Put a steel wire manipulator on it, put salted fish and fish scales up on the manipulator, cover the pot, and burn it on a big fire until it smokes.
Switch to low fire for 5 minutes, and then smoke with high fire for about 3 minutes to take it out.
Crab and shrimp cup
working methods
1, chop shrimp and pig fat into fine mud, put it in a big bowl, add rice wine, a little salt and 50ml of water and stir well, then add egg white and stir hard, and finally add dry starch and stir well; Put the shrimps in a small bowl, add egg white, a little salt and dried starch and mix well;
2. Take 10 glass, put a layer of lard in the glass, and put a crab first.
Leg meat, crab roe and spinach leaves on both sides of crab leg meat, and then cover with a shrimp sauce, smooth the cup mouth and put it on a large plate. Steam in a cage for 5 minutes after completion, and take out the shrimp cup;
3. Big shrimps are also steamed with shrimps; Put the shrimp cups in the glass on the big plate one by one, and then set 10 prawns as a foil; At the same time, put the pot on medium fire, add 20 ml of chicken soup, add salt to boil, thicken the wet starch, pour chicken oil and pour it on the shrimp bowl. Serve with Jiang Mo and balsamic vinegar.
Bamboo shoots, broad beans and lotus roots
working methods
1, the two main ingredients for frying this dish are a spring bamboo shoot and a small dish of peeled broad beans. Stir-fry the washed broad beans with boiling water first, then roll them and take them out. Take it out and soak it in cold water for use. Cook bamboo shoots and add minced garlic.
2. Take out the pan and boil the oil. When the pan is hot, pour in the oil. When the oil is 80% hot, add the chopped green onion and Jiang Mo, stir-fry until the fragrance comes out, then remove and throw away the minced green onion and ginger. This can not only keep the flavor of onion and ginger in the dish, but also keep the beautiful color of the dish, which is more suitable for people who avoid onion and ginger.
3. Cook the diced bamboo shoots in an oil pan and stir fry for a while, then cook the cooked broad beans and stir fry for two or three minutes, then pour in cooking wine, add salt and chicken powder, and pour in a spoonful of water and a spoonful of starch mixed with starch. After collecting the juice, you can go out of the pot.
Huo grilled fish
working methods
1, fish scales, head, tail and internal organs, cut the fish in half, remove the bite, wash it, make it into fish pieces with a thickness of 1 cm with an inclined blade, marinate it with 50 ml of refined salt and nitric acid water for about 1 hour, take it out and spread it on a clean cloth to dry.
2. Apply sesame oil to the iron operator first and put the fish on it neatly.
3. Put the burnt sesame straw or sorghum straw ash into a large pot, evenly sprinkle a layer of sawdust (Chinese fir is the best) on it, and use two handfuls of refined iron.
Put the stick on the cauldron, put the iron bar for discharging fish on the iron bar, cover the smoke screen and smoke for 5 minutes.
4. Then take off the smoking shed, turn the fish over and smoke for another 3 minutes according to the above method. Put the smoked fish pieces into a large pot, add 50g of scallion, 50g of ginger (beaten loose), 50g of star anise, 50g of sugar, 50g of soy sauce and 50g of vinegar, and then submerge them in water. After the medium heat is boiled, turn to low heat and stew for about 30 minutes.
6. When serving, change the knife and cut it into small pieces, code it in the plate and pour sesame oil.
Braised Lamb in Brown Sauce
working methods
1, wash the lamb ribs, put them in a boiling pot and boil them with high fire, skim off the floating foam, then move them to a low fire and boil them, take them out, cut them into slices with a length of 5cm, a width of1.2cm and a thickness of 0.3cm, and put them in a bowl.
2. Mix pepper, onion and ginger together, chop the chopped pepper, onion and ginger together with refined salt and monosodium glutamate, pour them into a mutton bowl, marinate them evenly for about 10 minute, take out the mutton and roll on dry flour. Beat the egg white, add sesame oil and wet starch to make a crisp paste, wash the onion and cut into pieces.
3. Put the pot in medium heat, add cooked lard, and when it is 50% hot, pick up the sheep. Then fry them all in a pot until golden brown, take them out and put them on a plate, sprinkle with pepper and salt, and serve with sweet noodle sauce and chopped green onion.
Zhu Hongwu tofu
working methods
1, tofu is soaked in light salt water for later use. Shrimp peeled into shrimp, chopped with pork. Add a little chopped green onion, salt, chicken essence, ginger juice, cooking wine and a little water, and stir well to become stuffing. Eggs take egg whites for later use.
2. Cut the tofu into thin slices and add a large piece of broad bean between the two pieces. Do it in turn. Beat the egg white into foam and add starch to form egg white paste. Put the tofu clip into the egg white paste and wrap it evenly.
3. Heat the oil in the pot, add the tofu and fry until it is slightly yellow. Put it in the pot again and fry it until golden brown again. Stir-fry shallots and ginger in a wok. Pour in water, add sugar and bring to a boil. Add balsamic vinegar and a little chicken essence. After stirring, add proper amount of water starch to thicken. Pour the sauce on the fried tofu.
Milk fat king fish
working methods
1, remove the gills from the fish, gut it, wash it, and cut the The Lancet flowers on both sides of the fish into small pieces with a knife. Cut the lean pork into 3 cm long and 1.5 cm wide combs. ..
2. Heat the wok on high fire, put oil, add the soup when it is almost cooked, then add the fish, pork, onion and ginger, cover the pot, boil the soup into milk, add salt, sprinkle with white pepper and pour it into the soup bowl. Take a small dish of coriander 1 with you when serving.
Steamed steak
working methods
1, chop the ribs into pieces with a thickness of half a centimeter, add all seasonings into the pot, mix well and let stand for 10 minute. Heat a frying spoon and put oil in it. Pat flour on both sides of ribs, fry them in oil, shovel them out, put them on a plate and steam them in a drawer. Put the marinade of pickled ribs on the fire to adjust the taste, thicken it and pour it on the ribs.