material
About 200g of tenderloin or lean meat, about 250g of green beans and about 50-100g of olives;
working methods
1. Slice tenderloin and chop it into minced meat or granules;
2. Remove both ends of mung bean and cut into round particles;
3. After the pot is heated, add cooking oil to heat it, and then stir-fry the minced meat;
4. Then add chopped green beans;
5. Stir fry until the green beans are soft.
6. Finally, add olive vegetables, stir well, and then add salt to taste.
Fried fish noodles with shrimp (Chaoshan home-cooked snacks)
Ingredients: chives; Sea shrimp; Eggs; Shrimp;
Ingredients: Chaoshan fish noodles150g; ;
Accessories: leek150g; ; Shrimp150g; ; 1 egg;
Seasoning: appropriate amount of salt; Appropriate amount of edible oil;
Exercise:
1. Shred fish noodles, washed leeks and cut into sections;
2. Shrimp is shelled, decapitated, and the shrimp line is removed, and the eggs are beaten into a bowl and mixed well;
3. Heat the wok, add some oil and pour in the egg liquid;
4. After the egg liquid is solidified, take it out;
5. Pour the shrimps into the wok;
6. After the shrimps are fried to 80% maturity, take out the pot;
7. Add a little oil to the wok and pour in the fish noodles;
8. Stir-fry the fish noodles until they are 80% cooked;
9. Pour the leek into the wok;
10. Stir evenly;
1 1. Pour the eggs and shrimps back into the wok;
12. Stir well and add proper amount of salt.
Tips:
1. leek is easy to cook, just stir fry properly;
2. The fish noodles themselves are a little salty, and the salt should be adjusted appropriately.
Braised turtle with plum vegetables (Chaoshan braised fish recipe)
Materials: 2 medium-sized soft-shelled turtles.
Accessories: pickles, garlic, a little onion.
Seasoning: a little salt and an appropriate amount of cooking oil.
Exercise:
1. Remove scales and internal organs with bare nails, wash and cut into sections, and marinate with a little salt for 30 minutes;
2. Wash the pickled vegetables and cut them into thin slices;
3. Peel garlic, wash it and cut it into minced garlic; Wash onion and cut into sections;
4. Heat the wok, add appropriate amount of oil and saute minced garlic;
5. After the garlic is fragrant, stir-fry the pickled vegetables to smell;
6. Fish pieces;
7. Turn the fish pieces slightly;
8. Add boiling water and a little salt;
9. Cover the pot and simmer slowly;
10. stew until the water becomes less and thicker, open the lid and put in the onion, turn off the fire and continue to cover for 2 minutes;
1 1.2 minutes later, open the lid and put the plate on.
Tips:
1. After the fish is in the pot, just turn it over slightly to avoid the fish pieces from being broken;
2. Pickled vegetables have a certain salty taste, and fish have been pickled with a little salt. Pay attention to putting less or even no salt when seasoning, depending on everyone's taste;
Don't dry the soup too much. Fish tastes more delicious when dipped in the soup.