Dried rice and winter melon soup
Ingredients: 500g of wax gourd, 50g of dried seaweed 1 0g, 0g of lard 1 0g, a little shredded onion and ginger, 0g of egg1piece, 3g of refined salt, 2g of minced coriander, and 750g of chicken soup.
Making:
1. Peel wax gourd, remove pulp, wash and cut into corrugated pieces; Put dried seaweed (golden hook) into a bowl, brew with boiling water, and wash impurities for later use.
2. Put the soup pot on fire, heat the lard, stir-fry the shredded onion, shredded ginger and dried seaweed in the pot, then cook the chicken soup for 10 minute, and then add the melon slices for 5 minutes. Then, add salt and monosodium glutamate, pour in the egg liquid, put it in a big soup bowl and sprinkle with coriander powder.
Key operation: stir-fry onion, ginger and seaweed, not too hot.
Features: This dish is changed from "Golden Hook and Winter Melon", and it is a different song, which is wonderful. The soup is salty and delicious, and the wax gourd is tender and palatable, refreshing and pure, which can relieve summer heat and boredom. Can be used for banquets and family dinners.
Braised rice and cabbage in casserole
Main materials and auxiliary materials
Chinese cabbage heart ... 500g ginger slices ... 30g dried seaweed ... 50g cooked lard ... 30g salt ... 8g cooking wine ... 5g milk soup ... 500g onion slices ... 30g monosodium glutamate ... 3g Chili oil ... 10g.
(Cooking method)
1. Wash the cabbage heart and cut it in half with a knife. Boil in a boiling water pot for about 3 minutes, take it out, cut off the roots with a knife, and then cut into pieces.
1.5 cm wide strip.
2. Add 30 grams of oil to the spoon and heat it. Stir-fry the onion and ginger slices in a spoon until fragrant. Take out onion and ginger, then stir-fry cabbage, add dried seaweed and milk soup and bring to a boil.
3. Take 1 clean casserole, pour the cooked milk soup, cabbage and dried seaweed, stew thoroughly with low fire, add salt, monosodium glutamate and cooking wine when the juice turns white, pour pepper oil on it, and take it out of the original pot.
(Process key)
1. Qingkou Chinese cabbage produced in the suburbs of Beijing has the best quality and is more authentic with this person.
2. Qingkou Chinese cabbage is tender, smooth and easy to cook, and should not be boiled or cooked for a long time. It should keep its fresh and delicious characteristics.
This dish is delicious in winter. The casserole is served on the table, and the chassis is under it. Eat while it's hot.
(Flavor characteristics)
Dried celery with dried seaweed.
Ingredients: celery
Accessories: dried seaweed, dried incense, carrots, fresh mushrooms.
Seasoning: onion, ginger, chicken essence, sesame oil and salt.
Exercise:
1, mince onion and ginger, and soak dried seaweed in boiling water;
2. Cut the dried citron, carrot, fresh mushroom and celery into strips 1.5 inch long and blanch them with boiling water;
3. Put the oil in the pot, add a little sesame oil, stir fry the minced onion and ginger and the soaked dried seaweed in the pot, take it out and let it cool.
4. Mix all the materials that have just been blanched with fried onion and jianghai rice oil.
Features: bright color, rich taste, suitable for all ages.
Braised eggplant with laver
Ingredients: 500g eggplant, 25g dried seaweed, 2 teaspoons soy sauce, a little salt and sugar, 1 tablespoon chopped green onion and Jiang Mo.
Features:
Loading time: 2001-02-0413: 30: 00.
Gourmet: Zhejiang
Operation: 1. Cut eggplant into hob blocks, soak it in clear water for a while, and take it out for later use; Put the dried seaweed in a bowl, soak it in boiling water, remove impurities and wash it until it is soft, and leave the soaked water for later use.
2. Put the wok in medium heat, add 3 tablespoons of oil to heat it, add chopped green onion and Jiang Mo to stir fry, add eggplant pieces and soaked dried seaweed, stir fry for about 2 minutes, add soy sauce, salt, sugar and soaked dried seaweed, stir fry evenly, and then simmer for 10 minute.
Fried onion with dried seaweed
【 Ingredients 】 Dried seaweed 30g, salt, onion 150g, shredded ginger 5g, soy sauce 3g, salad oil 25g, cooking wine 5g, sesame oil 5g, monosodium glutamate1g.
[method]
1. Peel the onion, wash it, cut it into shreds and put it on a plate. Wash the dried seaweed and put it in a bowl for later use.
2. Put the cooking wine, monosodium glutamate, soy sauce, salt and ginger in another bowl and make juice.
3. Heat the wok, pour the salad oil to heat it, add the onion and dried seaweed, stir-fry in the sauce, and pour the sesame oil.
Dried seaweed celery yellow
The main ingredients are celery yellow 500g and dried seaweed 50g.
Peanut oil 25g, refined salt 4g, monosodium glutamate 2g, cooking wine 5g, onion ginger 10g and sesame oil 25g.
Especially this dish is delicious, crisp, light and delicious.
Vegetarian vegetables
Production process 1. Soak dried seaweed in warm water, wash it and soak it in clear water. Shred onion and ginger for later use.
2. Heat the peanut oil in the wok, add the shredded onion and ginger and stir fry, continue to stir fry in the sea rice, then cook the cooking wine and pour it into the bowl.
3. Wash the celery and turn yellow, split it, cut it into 4 cm long sections, soak it in boiling water, remove it and put it in cold water to control the water.
4. Put celery yellow and parched seaweed into a dish, add refined salt, monosodium glutamate and sesame oil and mix well.
The secret recipe of making laver tofu.
List of ingredients
Ingredients: tofu 400g Ingredients: dried laver 50g seasoning: onion 2g ginger 2g garlic 2g salt 5g refined 1g starch 2g oil 10g sesame oil 5g.
Production steps
Production method:
1 Cut tofu into cubes of 1.5cm and blanch in boiling water;
2 Chop onion, ginger and garlic;
3 put the dried seaweed in a bowl, blanch it with boiling water, soften it and chop it with a knife; 4. Wash the wok and get angry, add the base oil 10g, add onion, ginger and garlic and stir fry slightly to prevent burning, immediately add tofu and stir fry a few times, then add water 100g, salt 5g, monosodium glutamate 1g, and switch to low heat for 5 minutes. Then add dried seaweed and continue to burn for 3 minutes on medium heat. Pay attention to the amount of soup in the pot. If it is too little, add some water appropriately. Finally, thicken the soup with water starch and put it in the pot, then pour a little sesame oil.
general idea
The characteristics of this dish: this dish is Beijing flavor, salty and tender, white in color and high in nutritional value.
Fried bracken with dried seaweed
Ingredients: 400g bracken, 50g laver.
Ingredients: 2g of refined salt, cooking wine 15g, 20g of sugar, 2g of monosodium glutamate, ginger 10g, water starch 10g, 50g of chicken soup, 5g of Chili noodles, 5g of soy sauce 10g, 5g of sesame oil, and (baked) sesame 15g.
Exercise:
1. Remove the old stems of bracken, blanch with boiling water, and cut into 6 cm long pieces;
2. Soak dried seaweed in water, wash it, put it in a porcelain bowl, add cooking wine and water, and put it in a steamer for steaming;
3. Peel ginger, wash it, and cut it into fine powder for later use;
4. Heat the wok and add soybean oil. When the wok is 50% hot, add Jiang Mo and Chili noodles and stir-fry until fragrant. Add bracken and stir-fry slightly, then pour in steamed dried seaweed and its soup. At the same time, add salt, sugar and soy sauce, stir well, add chicken soup and boil. When the bracken boat becomes soft (not too ripe), add monosodium glutamate and thicken water starch.
5, note: bracken without boiling water is easy to cause cancer.
Unique flavor and rich nutrition.
The name of this dish is dried seaweed and cowpea.
Its cuisine is Zhejiang cuisine.
Features green color, salty and refreshing.
raw material
250g of cowpea, 50g of dried seaweed, appropriate amount of minced garlic, sesame oil, salt and monosodium glutamate.
manufacturing process
1, wash cowpea, cut into 3cm sections and put in a bowl for later use; Dry rice is soaked in boiling water. 2. Wash the boiling water and put it in a bowl filled with cowpeas, soak the cowpeas until they are tasteless, remove the cowpeas and put them in a plate. 3. Add dried seaweed, minced garlic, sesame oil, salt and monosodium glutamate and mix well.
Lettuce mixed with seaweed
Food ingredients
Lettuce 1 root (300g), dried seaweed 60g, refined salt 2g, monosodium glutamate 1g, prepared mustard 5g, vinegar, sesame oil, shredded ginger, garlic slices and Chili oil.
Gourmet practice
Peel off the old skin of lettuce, cut it into filaments, put it in a plate, add a little salt for a while, wash it with cold water to remove the salty taste and control the moisture. Put shredded lettuce into a dish, add dried laver, shredded ginger, garlic slices, vinegar, refined salt, monosodium glutamate, mustard, Chili oil and sesame oil and mix well to serve.
Gourmet special
Light, crispy and spicy.
Luffa dried rice and duck egg soup.
Classification of recipes: complete recipes-> Soup, hot pot, pot
Raw materials: loofah 150 ~ 200g.
Seasoning: duck eggs 1 piece, dried seaweed (soaked) 10 or so, refined salt, monosodium glutamate.
Cooking method:
1. Beat the duck eggs, peel the loofah, wash and cut into hob pieces.
2. Stir-fry the loofah in a hot oil pan, add dried seaweed and water, bring to a boil, then slowly pour in the egg liquid, add salt, boil monosodium glutamate, skim off the foam, put it in a soup bowl and pour in sesame oil.
Characteristics of dishes: elegant color, refreshing and not greasy.
Stir-fried purple moss with dried snapper
Ingredients: purple moss
Accessories: Tremella, fresh bamboo shoots, dried seaweed, onion and ginger.
Seasoning: salt, sugar, pepper, sesame oil, cooking wine.
Cooking method:
1. Wash purple moss and cut into sections, cut onion and ginger into powder, wash white fungus and pick small pieces, soak dried seaweed and slice fresh bamboo shoots for later use;
2. Pour the oil in a pan, stir-fry the sea rice, add the minced onion, ginger and purple moss and stir-fry evenly. After seasoning, add tremella and bamboo shoots, stir fry, and pour sesame oil out of the pan.
Introduction of dried dried dried sea rice and how to buy it.
Dried shrimp, also known as shrimp skin, is made from small and medium-sized shrimps such as short-nosed shrimp, brown shrimp and long-fronted shrimp by salt boiling, sun drying and shelling. Its protein content is above 55%, and it is rich in trace elements such as calcium and phosphorus. However, influenced by many factors, such as the quality consciousness of producers and processors, the freshness of raw materials, the technological level, the salt content of finished products, the storage conditions of finished products and so on, their quality varies greatly. Experts suggest that to buy dried seaweed, we should master three steps: watching, kneading and tasting.
1. From the appearance, high-quality dried seaweed is usually made of fresh raw materials, dried in sunny days, with bright color and golden yellow and red in the middle. Its size is even, its shape is full, smooth and curved, its individual integrity rate is above 90%, and the shrimp body is basically free of sticky shells, appendages, shrimp skins and impurities.
2. As far as hand feeling is concerned, high-quality dried seaweed is hard and firm, dry and tidy, with water content below 20% and salt content around 10%. Inferior seaweed is soft, wet and salty, and it is moist and not refreshing when pinched.
3. High-quality dried seaweed is delicious, salty and palatable, fresh and sweet. Inferior dried seaweed has a pungent smell of ammonia, and it tastes obviously salty and astringent.
Attention should be paid to eating dried seaweed:
It is unscientific to cook dry rice only with soft feces. It is neither sanitary nor affects the full display of dried seaweed flavor.
Dried seaweed is a salt product. There are a lot of salt and fine sand on its body surface, and algae stored for a long time also contain carcinogenic nitrite. Therefore, dried seaweed should be cooked and eaten after reasonable preliminary processing.
The production of dried seaweed is divided into three steps: removing impurities from dried seaweed, washing salt and sand repeatedly with warm water; Boil in a boiling water pot for a while to remove nitrite and harmful components from dried seaweed; Add clear soup, cooking wine and fresh ginger slices and steam in a cage for 30 minutes. In the process of high temperature heating, protein is dry, dry, dry, dry, dry, dry, dry, dry, dry, dry, dry, dry, dry, dry, dry.
The prepared dried seaweed has complete shape, tender meat and delicious taste, and can be used to make dishes, soups and fillings with different flavors, which is superior to fresh products.