Chinese cabbage lion head
material
600g minced meat, Chinese cabbage1200g.
condiment
(1) 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 egg, 1/2 tablespoons salt, 1 tablespoon water starch.
(2) 2 tablespoons starch
(3) 4 cups of stock, 1 teaspoon of salt and a little pepper.
The way of doing things
1. Chop minced meat slightly, mix with seasoning (1) and mix well, divide into 4 equal parts, knead into large meatballs, pat a little seasoning (2) on the surface, fry the yellow skin with a lot of oil and take it out.
2. Cut the Chinese cabbage into chunks, stir-fry it with 2 tablespoons of oil until soft, then put it in a pot, then drain the four lion heads, and then add seasoning (3) to boil.
3. Simmer on low heat for 50 minutes until the lion's head becomes brittle and dry.
Mei canteen
1. Seven points of lean meat and three points of fat meat are the most ideal meat quality for lion's head. It is more suitable to use sandwich meat as meat stuffing, but don't chop it too finely and stir it in the same direction for too long to avoid the meat being too hard.
2. Don't cut the Chinese cabbage too small, and don't fry it too soft, so as not to burn it for a long time.
3. Heat-resistant pot is not afraid of fire or long-term burning, but casserole can't be cooked with fire to avoid cracking.
Braised pork balls
1. Wash onion, ginger and garlic and cut into powder, wash rape and wash carrot and shred;
2. Mix the pork stuffing with minced onion, ginger and garlic, starch, white pepper and soy sauce, and beat until elastic, and make meatballs with the same size;
3. Heat half a pot of oil and fry the meatballs in the oil pan until golden brown;
4. Leave a little oil in the wok, stir-fry rape and shredded carrot, then pour in the fried meatballs, add soy sauce, cooking wine and water, cook over medium heat for 10 minutes until cooked, thicken the water starch, and pour in bright oil to serve.
Features: both fat and thin, and the meat is fragrant.
Tips:
1. When chopping meat stuffing, refer to the principle of "three points fat, seven points thin";
2. If the meat stuffing is not used temporarily, put it in a bowl, smooth the surface, and then pour a layer of cooked meat oil to isolate the air, so that the meat stuffing is not easy to deteriorate.
Stewed lion's head with crab powder
Raw materials:
800g of spareribs, green vegetable heart 12, crab powder100g, Shaoxing wine10g, 20g of refined salt, 5g of monosodium glutamate1.5g, onion ginger juice15g and 50g of dry starch.
Exercise:
First, the pork is scraped clean, boned and peeled. Fine-cut fat meat and lean meat, mix them with 75g wine, salt, onion and ginger juice, dried starch and crab powder, and make six big balls. Stick the remaining crab powder on the balls, put them into the soup, and steam them in a cage for 50 minutes to make the oil in the balls overflow.
2. Stir-fry the cut green vegetable heart in a hot oil pan until it is emerald green, and take it out. Take a casserole, put a piece of cooked meat skin (with the skin facing upwards) at the bottom of the casserole, pour in the stir-fried green vegetable heart, add the steamed lion head and steamed soup, cover the green vegetable leaves, cover the pot, bring to a boil and stew for 20 minutes. When eating, remove the green leaves, put monosodium glutamate and put it in a casserole.
Features:-The meat is round but not greasy, the dishes are crisp and rotten, and the crab powder is delicious and tender.
Hint:-
Pork must be fat and thin, and don't cut it too finely.
(2) When steaming or stewing, you must eat enough calories to let the oil in the meatballs naturally overflow and dissolve in the marinade, so as to be fat but not greasy.
Stewed bamboo shoots
Material: bamboo shoots (200g)
Seasoning: soy sauce (25g), sugar (20g), monosodium glutamate (15g), salt (5g) and vegetable oil (50g).
manufacturing process
1. Cut the dried bamboo shoots into 5cm long strips, heat them in an oil pan to 70% heat, pour the dried bamboo shoots into the oil, and pour them out after the water content of the dried bamboo shoots is basically dry.
2. Leave the bottom oil in the pot, heat it, pour in bamboo shoots, add soy sauce, sugar, monosodium glutamate and appropriate amount of water, simmer on low heat until the water is basically dry, and pour some bright oil on the plate.
Detailed introduction of crispy fish
Ingredients: mandarin fish (1000g)
Accessories: bamboo shoots (50g), shrimps (30g), mushrooms (fresh) (30g), cucumbers (30g), pineapples (10g) and grapes (10g).
Seasoning: yellow rice wine (15g), starch (pea) (50g), salt (7g), onion (2g), ginger (2g), tomato sauce (50g), sugar (50g), vinegar (50g), pepper powder (5g) and peanut oil (/kloc-0.
manufacturing process
1. Scales, gills and internal organs of Siniperca chuatsi are removed, washed, crescent-shaped flower knives are cut on both sides of the back, pepper, salt and wine are smeared, and dried starch is wrapped for later use.
2. Heat the wok, put the oil to 80% heat, fry the fish until golden brown and the meat is cooked, take it out and put it on a plate.
Leave some oil in the pot and sit on the fire. Add onion, ginger, diced cooked bamboo shoots, shrimps, diced mushrooms, tomato sauce, sweet and sour, monosodium glutamate,100g water and salt, stir well, thicken the marinade and wet starch, pour in 25g of hot oil, pour it on the fish, and serve with fresh fruits and vegetables.
Mushroom gluten
Materials: oil gluten (150g), mushrooms (fresh) (50g), bamboo shoots (50g) and rape (50g).
Seasoning: soy sauce (30g), sugar (10g), monosodium glutamate (2g), cooking wine (2g), starch (pea) (5g), peanut oil (50g) and salt (2g).
manufacturing process
1. Cut the oil gluten into cubes;
2. Two pieces of mushrooms each;
3. Cook bamboo shoots and slice them;
4. Add 40 grams of oil to the wok and heat it to 60% heat. Stir-fry mushrooms, bamboo shoots and rape in a wok, and add 250g of fresh soup;
5. Stir-fry the underlying tendons and various seasonings, thicken the marinade until it is thick, and serve with peanut oil.
Sixi roasted bran
Materials: Baked bran (100g), peanut kernel (raw) (10g), auricularia auricula (water hair) (5g), bamboo shoots (10g) and day lily (10g).
Seasoning: vegetable oil (10g) onion (3g) ginger (3g) star anise (3g) cooking wine (2g) soy sauce (4g) white sugar (10g) salad oil (10g) monosodium glutamate (3g) sesame oil (65438+).
manufacturing process
1. First cut the bran into 3cm square pieces, put them in a boiling water pot and cook for 10 minute, then take them out, wash them and drain them.
2. Heat the oil pan to 70% heat, add the baked bran and fry until it is light yellow and hard.
3. Boil peanuts in water 10 minute, remove the red coat, fungus and day lily, remove the pedicels, wash and cut into sections. Remove the roots from the flat-pointed bamboo shoots, tear them in half, wash them and cut them into sections.
4. Add salad oil to the wok, stir-fry, add ginger, onion, fennel, fungus, bamboo shoots and day lily, add bran and peanut kernels, add seasoning and water, first boil with strong fire, then collect juice with low fire until it becomes thick, then collect juice with medium fire, pour sesame oil and stir-fry evenly.
Hairtail with fragrant grains
Ingredients: hairtail (400g)
Seasoning: white wine (3g), fragrant grain (6g), green onion (3g), ginger (3g) and salad oil (50g).
manufacturing process
1. First, remove the head, scale and viscera of hairtail, wash it, cut it into diamond-shaped pieces, cut a knife in the middle of each fish, but don't break it, wash it, drain it, add wine and onion ginger and marinate it for about 5 minutes.
2. Boil the oil in the pan, fry the hairtail until golden brown, take it out, cool it and soak it in the fragrant bittern 10 hour.
Braised pineapple meat
Raw materials: pork belly
Accessories: pineapple, green pepper, onion, egg yolk.
Seasoning:
Tomato paste, corn starch, sugar, white vinegar, chicken essence, cooking wine, salt, white pepper powder, water starch.
Operation:
1. Change the meat into small pieces, then knock it with the back of a knife, add seasoning and size it, then wrap it in raw flour and pinch it tightly;
2. Pineapple, green pepper and onion are changed respectively;
3. Fry the meat in a pot, remove the oil and fry it;
4. Add auxiliary materials to the pot, add tomato juice and meat and stir fry.