Dragon Boat Festival recipes 1. Pickled eel
raw material
Shark fin fish 350g, sesame oil 1500g (about 125g), pork soup 100g, sugar, wet starch, Shaoxing wine, soy sauce, vinegar, refined salt, sweet garlic, onion and ginger. manufacture
1. Cut the eel meat into strips with a length of 7.5 cm and a width of 1.2 cm, put it in a bowl, add refined salt and knead it evenly, then humidify 35 grams of starch and mix well to form a paste;
2. Put soy sauce, vinegar, sugar, onion, Jiang Mo, sweet garlic and pork soup into a bowl to make a marinade; 3. Put the wok on the fire, add sesame oil and heat it to 70%. Put the pasted eel strips into a wok and fry for 3 minutes (depending on the heat) until the eel strips are scattered. Continue to heat the oil in the pot to 70% heat, then fry the eel strips in the pot, immediately leave the pot for 3 minutes, then move the pot to high heat 1 minute, and take it out when it is golden;
4. Drain the remaining oil in the original wok, then put it on a big fire, add marinade to boil, thicken it with 15g wet starch, add eel strips, knock the wok several times, and pour Shaoxing wine, then serve.
Second, stew eel.
raw material
Eel 1000g, lard 25g, sesame oil 750g (about 25g), chicken soup 200g, monosodium glutamate, dry starch, wet starch, vinegar, refined salt, pepper, garlic cloves, chopped green onion, Jiang Mo. manufacture
1. Select 10 eels weighing 100g, remove internal organs, bone spurs, head and tail, wash with clear water, cut into 4.5cm long sections, and serve with starch;
2. Put the wok on a big fire, add sesame oil, heat it to 70%, fry the eel for 1 min, take it out when it is golden yellow, put it in a stew pot, add 20g of vinegar, 20g of chicken soup, 20g of monosodium glutamate, 20g of refined salt and 20g of Jiang Mo, and take it out after steaming for 30min;
3. Bring another pot to a boil, add lard to heat it, pour it on hairtail, add chicken soup, vinegar, refined salt, monosodium glutamate, pepper, chopped green onion and garlic cloves to boil, thicken it with wet starch and pour it on eel in the stew pot.
3. Baked eel with sugar
raw material
Eel 1500g, sesame oil 200g, sugar 150g, sparerib soup 50g, a little wet starch, soy sauce, vinegar, salt, scallion and shredded ginger.
manufacture
65438+
2. Put the wok on a strong fire, add sesame oil to heat it, put the eel shreds into the wok, fry them, add oil, turn the wok over until both sides are golden, and take them out with a colander;
3. Put the original wok on a big fire, thicken it with sparerib soup, onion, shredded ginger, soy sauce, vinegar, sugar, wet starch and refined salt, add shredded eel, stir it evenly with a spoon until all the shredded fish are covered with sauce, and serve.
Fourth, celebrate with the whole world
raw material
200g of water-soaked sea cucumber, crispy rice 1 00g, 30g of onion, 20g of ginger, 200g of vegetable oil, 20g of yellow rice wine, 0/g of monosodium glutamate 1 g of pepper, 0/5g of wet starch/kloc-0.
manufacture
1. Slice the sea cucumber, break the crispy rice into small pieces, and pat the ginger loosely with a knife;
2. Add water to the wok, add a little vegetable oil, saute shallot ginger, add sea cucumber, cook rice wine, fan it slightly, inject clean water1000g, boil it, take out the sea cucumber and drain it;
3. Remove water from the original pot, wash it, add a big bowl of fresh soup, add refined salt and monosodium glutamate after boiling, thicken it with wet starch, put it into a big bowl of soup and sprinkle with pepper;
4. While cooking the sea cucumber soup, take another pot, add vegetable oil, heat it to 90% oil temperature, fry it in the rice crust until golden, remove the oil, put it in another soup bowl, serve it quickly, and pour the sea cucumber soup into the rice crust bowl.
Five, oyster barbecue
raw material
500g of lean meat, 40g of dried oysters, 0g of soy sauce100g, 20g of yellow wine, appropriate amount of refined salt, 50g of white sugar, 30g of lard and a little ginger onion.
manufacture
1. Cut the lean pork (slightly lean) into pieces, put it in a cold water pot, boil it with strong fire, wash it with warm water, cut ginger and onion into sections, and cook the oysters with water;
2. Take a pot, heat it with strong fire, add lard and onion ginger, stir fry, add lean meat, stir fry, cook yellow rice wine, add soy sauce, sugar, refined salt and boiled water, stir fry a few times, add water until the meat is rotten, simmer for about 2 hours with low fire, and cook thoroughly.
Sixth, vegetarian family photos
raw material
50g of garlic sprouts, 50g of lentils, 50g of water chestnut, 50g of Pleurotus ostreatus, 50g of bamboo shoots, 50g of magnolia slices, 50g of red peppers, 50g of cucumbers, 30g of fresh peas, 50g of carrots, 5g of fungus, 5g of sugar, 5g of refined salt, 2g of monosodium glutamate, 2g of ginger and 40g of peanut oil. manufacture
1. Heat the oil in the pot to 80% heat, then add lentils and garlic seedlings and stir-fry for 5 minutes, then add mushrooms and peas and stir-fry for a while and take them out; 2. Stir-fry water chestnut, Flos Magnoliae, bamboo shoots and auricularia for 3 minutes at the same time, then stir-fry bell pepper and carrot for a while and take them out; 3. Put oil and ginger in the pot, and put all the fried dishes in the pot at the same time. Add refined salt, sugar, monosodium glutamate and cucumber, stir well and serve.
Seven, flogging hydrangea
raw material
Four eels (about 500g), pork fat and lean meat 200g, sesame oil 500g (about 125g), sugar, sparerib soup, Shaoxing wine, monosodium glutamate, wet starch, soy sauce, vinegar, refined salt, garlic paste, chopped green onion, Jiang Mo.
manufacture
1. After the eel is slaughtered, the head, viscera and bones are removed, and it is first cut into 7.6 cm long sections, and then cut into 0.6 g wide narrow bowls, with 25 g of wet starch and 0.5 g of refined salt. 6 grams, mix well and marinate; 2. Chop the lean pork into minced meat and put it in a bowl, mix 15g humidified starch, 0.6g refined salt and 5g ginger evenly, and put the onion, garlic paste, minced ginger, monosodium glutamate, Shaoxing wine, soy sauce, vinegar, white sugar, wet starch and sparerib soup into the gravy in the bowl;
3. Increase the fire in the wok, add sesame oil, heat it to 70%, and fry the eel strips for 2 minutes. Squeeze minced meat into meatballs as big as cherries, fry them one by one until they are light yellow, and then take them out; It turns out that the wok is still on fire. When the oil continues to heat to 80%, add eel strips and fry the meatballs for 4 minutes until the fish and meatballs are golden yellow.
5. Drain the remaining oil in the original wok and put it on the fire. Pour the marinade into a wok and bring to a boil. Put the fried eel strips and meatballs into a wok, shake them a few times, and pour in 25 grams of sesame oil. Serve.