fish meat
1, prepare a fresh perch, first treat the perch, scrape off the mucus on the surface of the perch, and then treat the gills, otherwise the fish will taste fishy, then tear off the black film inside the stomach, which is also the source of fishy smell, and then clean the fish.
2. After the bass is cleaned, put a flower knife on the fish, first put a flower knife on the inside of the fish, and then put a flower knife on the back of the fish, so that the fish is easier to taste.
3. Prepare some green onions and slice them, then prepare some ginger and slice them directly. Put the green onions and ginger into water, which must be warm water, then grab the green onions and Jiang Shui and mix them, and then soak the processed perch in the green onions and ginger water for about 10 minute.
4. Prepare some onions, wash them first, then change the knife and cut them into shredded onions, then prepare some ginger, slice them, cut them into shredded ginger, prepare some onions, cut the onion leaves into shredded onions, then prepare some red peppers, cut them into shredded red peppers, and soak them all in warm water.
5. Prepare a plate, add the onion, then add the perch, sprinkle some salt on the perch, add some onion and ginger, put the perch in the pot and steam for about 10 minute.
6. Next, make a steamed fish sauce, pour half a bowl of water into the pot, then add soy sauce to steam the fish, then add ginger slices and green onions to boil, turn the heat down for about 2 minutes, and turn off the heat for later use.
7. After the bass is steamed, pour out the soup inside, add the prepared three shreds, then pour in the hot oil to stimulate the fragrance, and then pour in the cooked steamed fish soy sauce, and the delicious steamed fish will be ready.
Chicken (as food)
1, prepare a proper amount of fresh chicken, first treat the chicken, clean up the fluff on the surface, then clean up the internal organs, and then chop it into small pieces. Don't cut them too small, or they won't be enough to eat. Put it in water, wash it with salt and flour, and take it out to control the water.
2. Next, prepare some garlic, cut it directly into garlic cloves, then prepare some dried peppers, cut them directly into Chili segments, prepare some shallots, cut them directly into onion segments, and finally prepare a piece of ginger and cut it into ginger slices.
3. Boil the water in the pot, put the chicken in cold water, then add the minced onion and ginger, then add the cooking wine to remove the fishy smell, boil it over high heat and blanch it. After boiling, skim off the floating foam on the surface, continue to cook for about 3 minutes, then take it out and wash it with warm water, and then take it out and put it aside to control the water for use.
4. Next, heat the oil in the pot, add the chicken and stir it constantly to dry the water inside, then continue to stir it until the surface of the chicken is slightly browned, stir the oil inside the chicken, and then add the pepper, pepper, onion and ginger.
5. Stir fry for a few minutes. Stir-fry, add soy sauce, stir-fry and color, then pour in boiling water. When the boiled water does not reach the chicken, bring it to a boil with high fire, add salt, chicken essence and sugar, and bring it to a boil with high fire. Turn to medium heat and cook for about 10 minutes.
6. Add some oyster sauce after cooking, stir well, and then turn on the fire to collect the juice. When the soup is thick, put it directly on the plate and the delicious roast chicken will be ready.
duck
1, prepare a fresh duck, wash the duck first, then chop it into small pieces, put the chopped duck pieces directly into the basin, then soak it in clear water for 20 minutes to soak the blood out.
2. Next, prepare some green peppers and red peppers, wash and remove the pedicels, then cut them into pepper segments, then prepare some garlic, cut them directly into garlic slices, put them on a plate, and then put a handful of peppers on the plate.
3. Boil the water in the pot, add the washed duck meat, then pour some cooking wine to remove the fishy smell, then boil it with strong fire, skim off the floating foam on the surface directly after boiling, continue to cook for about 5 minutes, then take it out, wash it in warm water, take it out after washing, and set it aside to control the water for use.
4. Burn the oil in the pot and add the duck pieces to stir fry. Stir-fry the surface water first, then stir-fry it continuously until the oil is inside, then stir-fry it until it is brown, and serve it directly for later use.
5. Heat the oil in the pot again, add pepper, garlic cloves and pepper and stir-fry until fragrant, then add chopped pickled pepper in the bean paste, continue to stir-fry until the sauce is fragrant, and add fried duck pieces and stir-fry until tasty.
6. After frying, add salt chicken essence, add two cans of beer, bring to a boil over high heat, and turn to low heat for about 30 minutes.
7. After cooking, open the lid and add the green pepper. Continue to stir fry Stir-fry until the soup is thick, plate it, and the delicious beer duck is ready.
pork
1. Prepare a proper amount of fresh spareribs, first clean the spareribs, then chop the spareribs into spareribs with uniform size, put them into the pot again, add a proper amount of salt, and then add some flour, which has a strong adsorption effect, and then stir for a few minutes.
2. After the ribs are mixed, take them out directly, then pour them into clear water, and keep cleaning them until the water is no longer turbid, and then take them out and set them aside.
3. Prepare some green onions, slice them, then prepare some ginger, slice them directly, boil water in the pot, put the ribs directly into the water, put them into the pot with cold water, slice them with green onions and ginger, then pour in cooking wine to remove the fishy smell, boil them over high fire, skim off the floating foam on the surface, and continue cooking for about 20 minutes.
4. Cook the ribs, remove them, wash them in warm water, remove them and control the water for later use.
5. Next, heat the oil in the pot, stir-fry the ribs, first stir-fry the water on the surface of the ribs, add a handful of sugar, then continue to stir-fry and stir-fry the oil inside. When the ribs are slightly brown, add white vinegar or aged vinegar, then pour hot water into the ribs, add salt and rock sugar, then boil and cook for 10 minute.
6. After the ribs are cooked, open the lid and open the fire to collect the juice. When the soup is thick, put it directly on the plate, and the delicious sweet and sour pork ribs will be ready.
prawn
1. Prepare a proper amount of fresh prawns. First, treat the prawns, cut off their legs, then cut off some shrimp heads, squeeze out the dirty things inside, and then take out the fishing line and wash it all.
2. Put the washed prawns into the basin, and then add some salt and some cooking wine to fully grasp them. Grab it and wash it several times, so that it can be washed more cleanly. The washed prawns can be opened directly, which makes it easier to taste when frying.
3. Prepare a certain amount of garlic, first mash the garlic, then chop it into minced garlic, then prepare some shallots, cut them directly into onion segments, then prepare a proper amount of millet, cut them into shredded peppers and put them in a bowl for later use.
4. Heat oil in the pan, add prawns and fry until cooked. One side is brown, turn over and continue frying the other side. After the prawns are fried, serve them directly to the table for use.
5. Next, heat the oil in the pot, add half the garlic, then add the red pepper, stir-fry until fragrant, then add the prawns, add oyster sauce and salted chicken essence to taste, then stir-fry for about half a minute, and then add some light soy sauce to taste.
6. Stir fry for a while, then add the onion and stir fry evenly, and put it directly into the plate, and the delicious garlic prawns will be ready.
beef
1. Prepare a proper amount of fresh beef. Wash the beef first, then cut it into strips, and then cut it into pieces. Don't cut it too small, or it won't be enough to eat. The cut beef pieces can be directly soaked in water for about 1 hour, which can effectively remove the fishy smell.
2. Next, prepare a handful of dried peppers and put them directly into the plate, then prepare a handful of pepper, add a proper amount of star anise, cut ginger into ginger slices, then prepare some green onions and cut them into onion segments, and then prepare some garlic seedlings and put them in a bowl for later use.
3. After the beef is soaked, pour water into it and wash it until the water is no longer turbid. Then put it in a pot with cold water, add chopped green onion and ginger, and add cooking wine to boil. After boiling, skim off the floating foam on the surface and continue cooking for about 5 minutes.
4. After the beef is cooked, remove it, then put it in warm water to wash off the impurities on the surface, then remove it and put it aside to control the water for later use.
5. Burn the oil in the pot and put a handful of rock sugar to stir-fry the sugar color. Stir-fry and melt the rock sugar with high fire, then turn to low fire and continue to burn until it appears bordeaux. Then continue to burn until there are dense bubbles, and pour the washed beef into it and stir-fry it to color.
6. Add onion, ginger, garlic and pepper into the beef after it is fried, then continue to stir fry, pour cooking wine and stir fry for a while, pour boiling water into the beef before it boils, add dried Chili peppers, add salt and cook for 3 minutes, then put it into a casserole, and simmer directly for about 1 hour.
7. After stewing, take out the aniseed directly, and then add the garlic seedlings to continue stewing 10 minutes.
8. After the stew, the delicious braised beef brisket is stewed.
mutton
1. Prepare a proper amount of fresh lamb chops. Wash the lamb chops simply first, then chop them into lamb chops with uniform size, and then soak them in water for about 1 hour, which can effectively remove the fishy smell.
2. Next, prepare aniseed, put fragrant leaves, angelica dahurica, nutmeg, tsaoko and pepper into a bowl, and then pour hot water to soak them directly to stimulate the fragrance. Then, prepare some onion and garlic, cut them into garlic slices, cut ginger into ginger slices, and then cut some coriander slices and garlic seedlings into a bowl for later use.
3. Prepare a fresh carrot, wash it, then cut it into hob pieces, then prepare a small bowl to make a sauce, add sweet noodle sauce and bean paste, then add some oyster sauce, then add old cooking wine, and mix well. Grab a handful of cumin and put it directly into the bowl.
4. After the mutton is soaked, take it out and wash it several times until the water is no longer turbid. Then take it out and control the water for later use. Boil the water in the pot, put the washed ribs in cold water, add onion and ginger, and then add cooking wine to boil the water. After boiling, clean up the floating foam on the surface. Then continue to cook for about 5 minutes.
5. Blanch the ribs, take them out, then put them in warm water to wash away the floating foam on the surface, then take them out and set aside to control the water for later use.
6. Heat oil in the pot and add mutton and stir fry. Stir-fry until slightly burnt, add onion, ginger and garlic, then add a spoonful of bean paste, and continue to stir-fry. Stir-fry and add the prepared juice, stir-fry for about 3 minutes on low heat.
7. After frying, pour in boiling water. The amount of boiled water is less than that of ribs. Bring the fire to a boil, add rock sugar and pepper, add some cumin grains, simmer for about 8 minutes, then turn to low heat and continue stewing for about 50 minutes.
8. Stew the mutton until it is soft and rotten, pick out the big ingredients inside, add carrots and continue stewing for about 5 minutes. Add minced garlic, stir-fry for a while, then put into a plate and add coriander segments. Delicious braised lamb chops are ready.
spinach
1. Prepare a proper amount of fresh spinach. First, simply wash the spinach, then add salt baking soda to the spinach, stir well, and then put it aside to soak for about 10 minute.
2. Next, prepare a large bowl, beat in five fresh eggs, add a little salt to enhance the bottom taste, add some white vinegar to remove the fishy smell, and then stir well to make an egg liquid for later use.
3. Take out the spinach after soaking, wash it several times until the water is no longer turbid, and then take it out and set it aside.
4, boil water in the pot, add salt to increase the bottom taste, add some cooking oil, so that the spinach is green but not black. After the water is boiled, put the spinach into the blanching water, remove the squeezed water after blanching, and cut the spinach directly after cleaning.
5. Take out the prepared egg liquid, add 1/3 warm water to the egg liquid, stir well, remove bubbles from it with a sieve, then add chopped spinach, stir well, cover it with plastic wrap, directly poke some holes in the plastic wrap, and then put it in a steamer and steam it for 15 minutes.
6. Prepare an appropriate amount of garlic, mash it, then chop it into garlic paste, then prepare some millet spicy, directly cut into Chili rings, and then prepare some shallots and directly cut into chopped green onion. Cut them all and put them in a bowl, then pour in hot oil to stimulate the fragrance, add salt chicken essence, soy sauce, oyster sauce, balsamic vinegar, Chili oil, steamed fish and soy sauce to taste, and stir well.
7. After steaming, take out the egg spinach soup, then add the juice and eat it with the juice, which is especially delicious. Delicious spinach and egg custard are ready.
Griddle cauliflower
1, prepare an appropriate amount of fresh cauliflower, wash the cauliflower first, and then break it into small flowers, not too small, otherwise it will be particularly easy to be fried when frying.
2. After the cauliflower is broken into small flowers, put it directly into the pot, add water and some salt, and then add some flour. Flour water has a strong adsorption effect, which can be directly soaked for about 10 minute, and light salt water has bactericidal effect. Soak, remove and control dry water for later use.
3. Next, prepare some garlic, chop it into minced garlic, prepare some green peppers, cut them into pieces, and then put a handful of dried peppers on the plate.
4. Prepare the right amount of pork belly. Slice the pork belly first, as thin as possible, and then put it directly into the plate for later use.
5. Next, boil the oil in the pot, then add the cauliflower with water control and fry it on low fire, so that the cauliflower will taste more fragrant. Fry, fish out and control the oil.
6. Next, heat the oil in the pot, add some pork belly slices and stir fry, stir fry the oil inside, and then continue to stir fry. When the pork belly slices are slightly browned, add onion, ginger, garlic and pepper and stir fry.
7. After frying, add the fried cauliflower, then stir well, and then start seasoning. Add salt, chicken essence and white sugar, stir for about half a minute, stir to taste, and put directly into the delicious cauliflower in the dry pot.
Fried vegetables
1. Prepare a proper amount of fresh leeks, wash them first, and then cut them into equal-length leeks. After cutting the leeks, put them directly into the plate for later use.
2. Next, put three fresh eggs in the bowl, add some salt, add some white vinegar to remove the fishy smell, and then fully stir into egg liquid, and the stirred egg liquid is reserved.
3, millet spicy preparation amount, cut into Chili rings, then prepare some green onions, cut into chopped green onions, then prepare some garlic, mash, and then chop into minced garlic.
4. Prepare the right amount of mung bean sprouts. Wash the mung bean sprouts first, then remove them and put them aside to control the water for later use.
5. Boil the water in the pot and put a handful of vermicelli into it to cook. When the vermicelli is directly cooked until it is transparent, it will directly contain water to be controlled. After controlling the moisture, add some soy sauce to the vermicelli, fully stir and color evenly, then add some edible oil to the vermicelli and stir to prevent sticking together.
6. Heat the oil in the pot, pour the egg liquid directly, and fry the egg directly into large pieces until the egg is slightly shaped, and put the fried egg pieces directly into the plate for later use.
7. Heat the oil in the pot again, add the onion, ginger and garlic until fragrant, add the mung bean sprouts after frying, continue to fry until soft, then add the vermicelli egg pieces and continue to fry the leeks.
8. Stir well and start seasoning. Add salt, chicken essence, oyster sauce and soy sauce, add sugar and a little pepper, and stir well.
9. Always cooking. Stir-fry leeks until the roots are cut off and serve them directly. Delicious stir-fry is ready.
Tofu in oyster sauce
1. Prepare a proper amount of fresh tofu. Wash the tofu first, and then cut it into tofu slices. Then change the knife and cut it into smaller tofu slices of moderate size. Put the sliced tofu directly into the dish for later use.
2. Next, prepare a handful of leeks. Pick the leeks first, and then wash them with light salt water. After cleaning, take it out directly to control the water, then cut it into leeks, and put the chopped leeks directly in the bowl for later use.
3. Prepare a proper amount of garlic and chop it into minced garlic and put it directly into the bowl. Next, prepare some millet spicy, cut into Chili rings and put them in a bowl for later use. Next, prepare some ginger, mash it, cut it into Jiang Mo and put it in a bowl.
4. Prepare the right amount of pork belly. Slice the meat first, then cut it into small pieces, and finally chop it into minced meat. Don't cut too much, or it won't taste grainy. Put the minced meat directly into the bowl for later use.
5. Prepare a small bowl of sauce, add soy sauce and oyster sauce, then add salt chicken essence and white sugar to improve the taste, add some peppers to remove the fishy smell, then add half a bowl of water, and stir well for later use.
6. Next, boil water in the pot, add a little salt, and add some soy sauce. After boiling, put the tofu slices in and cook them, so that the tofu slices are tight and not easy to spread. Cook the tofu slices, take them out, and set aside to control the water for later use.
7. Heat oil in the pot, add minced meat and stir-fry until the minced meat is slightly browned, then add onion, ginger, garlic and pepper and stir-fry until fragrant. Stir-fry until fragrant, then add the cooked tofu and pour in the prepared juice.
8. Stir thoroughly and evenly, bring to a boil with high fire and simmer for about 5 minutes on medium fire. Stew leeks directly after stewing. When the leek is fried until it is broken, put it directly into the plate and the delicious tofu in oyster sauce will be ready.
lotus root
1. Prepare a proper amount of fresh lotus root, wash the lotus root first, then cut off the head and tail, and then peel off the lotus root skin.
2. After the lotus root is cleaned, directly cut into lotus root slices, the thinner the better, so it tastes more delicious. Put the sliced lotus root in cold water, wash the starch on the surface, then put it in water and soak in some white vinegar.
3. Next, boil water in the pot, add a little salt to increase the bottom taste, and add some cooking oil, which will make the blanched lotus root more bright and delicious. After the water is boiled, put the lotus root slices directly into the blanched lotus root.
4. Remove the lotus root directly after blanching, add white vinegar while it is hot, then add a spoonful of sugar and stir well. This can effectively prevent the lotus root from oxidation and blackening.
5. Next, mix a cold sauce, prepare some shallots, cut them into chopped green onion, then prepare some garlic, chop them into minced garlic, and then prepare some ginger, chop them into minced garlic. Chop into Jiang Mo, get some millet spicy, and cut into Chili rings directly. Put it all in a bowl, then add white sesame seeds and pour in hot oil to stimulate the fragrance.
6. Next, start seasoning, add salt, chicken essence, oyster sauce, soy sauce, vinegar, add some white sugar to refresh, stir well, and the delicious cold lotus root will be ready.
cucumber
2. Next, prepare ingredients, a handful of garlic, mash it, chop it into minced garlic, millet is spicy, cut into Chili rings, put it in a bowl, then prepare some shallots, cut them directly into chopped green onion, put them in a bowl, and then prepare some parsley and cut them into parsley sections for later use. Add salt, chicken essence, white sugar and mature vinegar to the bowl, then add light oil, and finally add homemade Chili oil, and stir well to make the universal cold sauce.
3. Next, prepare a proper amount of peanuts, put them directly into the pot, then pour in some oil, and slowly fry them on a small fire until they are brown and crisp, and you can hear the crackling sound and get out of the pot.
4. Next, put the coriander section into the cucumber, then put the fried peanuts into the cucumber, then pour in the prepared cold sauce and stir well.
5. After stirring evenly, put it in a plate and the delicious cold cucumber will be ready.
peanut
1, prepare a proper amount of peanuts, first pick peanuts, don't spoil the rotten ones, then put them in water, wash them twice until the water is no longer turbid, and then take them out and soak them in water for about 3 hours.
2. Next, prepare a handful of garlic, cut it directly into garlic slices, then prepare some millet spicy, cut it into Chili rings, cut it into a bowl, and add a handful of peppers.
3. Heat oil in the pot, add garlic, pepper and pepper to stir-fry until it tastes delicious, then add a spoonful of tasteless and a spoonful of soy sauce, then add rice vinegar, then add 300 grams of water to boil, then add a handful of rock sugar and cook until it melts.
4. Prepare a fresh lotus root, first clean the lotus root, then remove the root, then peel the lotus root and cut it into thick lotus root slices. Then cut into lotus root strips, and then cut into diced lotus roots.
5. Put diced lotus root directly into water, add a little salt, and then add some white vinegar, which can effectively prevent oxidation and blackening.
Next, prepare some celery. Wash the celery first, then cut it into thin strips, and then cut it into diced celery. Don't cut the diced celery too big, or it won't taste easy.
7. Boil water in the pot, add a little salt to increase the bottom taste, and add some cooking oil, which will make the blanched vegetables brighter. Boil on a fire
8. The peanuts are completely soaked. Take out the soaked peanuts for water control, prepare a big pot, put ice cubes in it, and then pour in clear water for water control.
9. Boil the water in the pot, put the diced lotus root into the blanching water, remove it after blanching, and put it directly into the ice water. Next, put peanuts in water and cook for about 1 minute, then add diced celery and diced carrot, blanch them, take them out and put them directly in ice water.
10, after soaking, take out the water, then put it in a basin, pour in the cooked juice, add white sesame seeds to taste, stir well, put a bowl every time you eat it, and put it in the refrigerator for about a week. You can eat it for seven days at a time.
Cold mixed noodles with three silk noodles
1, prepare two pieces of fresh bean curd skin, wash the bean curd skin first, then roll it into a bean curd roll and cut it into shredded bean curd directly. Don't cut it too thick, or it will affect the taste. Cut it aside.
2. Prepare a proper amount of fresh carrots. Wash the carrots first, then cut them into thin slices, and then cut them into thin shredded carrots. You can also directly rub them into shredded carrots with silk scarves.
3. Prepare a proper amount of Flammulina velutipes. Wash Flammulina velutipes first, then take out and control the water for later use.
4. Prepare a proper amount of garlic, mash it into minced garlic, then prepare some shallots, cut them into chopped green onions, get some millet spicy, cut them into Chili rings directly, and put them all in a bowl.
5. Next, add a spoonful of white sesame seeds to the bowl, pour in hot oil to stimulate the fragrance, then add soy sauce, aged vinegar, oyster sauce, salt, chicken essence and white sugar to taste, stir well, and the universal cold sauce will be ready.
6. Boil water in the pot and add a little salt to taste. After the water boils, blanch the tofu skin directly. After blanching for half a minute, add Flammulina velutipes to blanch. Blanch, remove, and then cool in cold water. After cooling, take it out and put it aside to control water for later use.
7. Continue to heat the water in the pot and add cooking oil, which will make the blanched shredded radish brighter. Blanch and take it out, put it directly into the basin and then add coriander.
8. Pour the prepared cold sauce directly into the basin, stir well and evenly, and the delicious cold-mixed three silk will be ready and put on the plate.