Cooking of spiced peanuts->; Hangzhou dishes's raw material classification is->; The flavor of vegetarian dishes-> Other suitable seasons-> Peanut kernel 150g, formula of white sugar, refined salt and spiced powder 1. Put peanuts in a bowl, soak them in boiling water for a while, peel off the skin, and fry them in a 30% hot oil pan until crisp. 2. After the peanuts are cooled, put the wok on low fire, add 50g of white sugar, refined salt and spiced powder respectively, stir-fry evenly after saccharification, pour in peanuts, wrap the peanuts with sugar and stir-fry, and remove the end of the wok from the fire, and serve.
Cooking of vinegar fish in West Lake->; Hangzhou dishes's raw material classification is->; The taste of aquatic dishes-> other
The basic ingredients of seasonal vegetables are live fish 1, about 1000g, 50g vinegar, 60g sugar and 2g Jiang Mo. The recipe is to wash the fish, cut it along the spine, and cut 3-5 knives from the inside, but you can't cut off the skin; Boil the fish skin in boiling water for 3 minutes; Skim the remaining soup, leave 250g of the original soup, add soy sauce, cooking wine and Jiang Mo, cook until it tastes delicious, then take out the fish pieces and put them on a plate; The original soup contains 50g of sugar, 50g of vinegar and 50g of wet starch. After boiling and foaming, it is poured on the fish.
The raw materials of shredded chicken with Hangzhou chrysanthemum are: chicken breast 1 50g, Hangzhou chrysanthemum 20g, water-soaked mushrooms 50g, refined salt 5g, sugar 5g, monosodium glutamate1g, egg white 2g, wet raw powder 5g, dry raw powder 7g, chicken soup 50g, sesame oil 5g and raw oil 20g. Methods (1) chicken breast was stripped of fascia, washed with blood, drained, sliced and cut into filaments. Stir the egg white in a bowl, add the dried corn flour and stir well, add the shredded chicken for sizing, and then add the sesame oil and stir gently. (2) Hang Ju tore off the petals, picked off the tips and roots of the petals, soaked them in clear water for one hour (changing water in the middle) to remove the bitterness, and then picked them up and drained them. Peel and shred mushrooms for later use. (3) Heat the wok with medium heat and drain the oil. When it is 30% hot, add shredded chicken until cooked, and pour it into a colander to drain the oil. (4) Leave the remaining oil in the original pot, stir-fry the shredded mushrooms, quickly add the petals of Chrysanthemum morifolium, refined salt, chicken soup, white sugar and monosodium glutamate, thicken with wet raw flour, pour the shredded chicken for more than two times, pour in 15g cooked oil, and put in a pot.
Stir-fried pork slices with celery: 6 liang of pork, 4 celery 1/root, 2 onion (cut into pieces), 6 pieces of garlic 1 cooked bamboo shoots (chopped), and wine 1 spoon. Seasoning: oyster sauce 1 tsp, soy sauce 1 tsp, sugar 1/2 tsp, millet flour 1/2 tsp. Add proper amount of salt and oil (1) in the process of making pork slices, mix well with seasoning and marinate for a while (2) Tear off celery and slice. (3) hot oil, celery with salt, stir-fry until discoloration, and take out; (4) Heat a wok, stir-fry minced garlic and pork. When it turns white, add the tremella, celery and onion, sprinkle with cooking wine, add bamboo shoots, stir-fry quickly, cover and cook slightly, and serve.
Other classic dishes include West Lake vinegar fish, Dongpo meat, stir-fried bell, braised chestnut meat, Muxiu meat, old duck pot, Longjing shrimp, Song Saoyu soup, call flower boy chicken, eight-treasure tofu, chopped fish balls, casserole fish head tofu, braised whip bamboo shoots, fried chicken with chestnuts, roasted chestnut meat, sweet and sour pork ribs, salted shrimp, fried river shrimp and salted shrimp.