Taste: Douchi flavor technology: fried snail making material: main ingredient: snail 500g.
Seasoning: 35g douchi, garlic (white skin) 15g, 4g salt, 3g perilla leaves and 25g vegetable oil. The characteristics of fried snails are: the snail juice is fragrant, and the snail meat is soft, smooth and delicious. Teach you how to cook fried snails. How to make fried snails delicious? 1. Put the snail in a basin and soak it in clear water for three days. Change the water two or three times a day. Finally, wash the snails and chop them off.
2. Mash fermented soybean, garlic and perilla leaves together;
3. Heat a wok with high fire, add oil, add lobster sauce, garlic and perilla, stir-fry until fragrant, and serve;
4. Wash the wok, heat it with high fire, add the oil, pour in the snail, then stir the salt evenly with clear water, pour it into the wok and stir it evenly, cover it for about 3 minutes, add the broken lobster sauce, garlic and perilla, stir it once, cover it for about 3 minutes, and stir it until it is cooked. Tips for making fried snails: 1. Spicy people can put a little pepper to taste better;
2. You can use seafood sauce and column sauce instead of lobster sauce.
Pie-food phase grams:
Snail: Snail meat should not be eaten with Chinese medicine gecko and western medicine oxytetracycline; Not suitable for eating with beef and mutton, broad beans, pork, clams, noodles, corn, wax gourd, cantaloupe, fungus and sugar; Don't drink ice water when eating snails, otherwise it will lead to diarrhea.
The practice of frying and stewing bitter gourd introduces the cuisine and its effects in detail: Hunan cuisine heatstroke prevention recipe and heat-clearing recipe.
Taste: bitter technology: boiling, frying and stewing bitter gourd. Materials: main ingredients: bitter gourd 1000g.
Seasoning: monosodium glutamate 2g, garlic 50g, shallot 10g, peanut oil 40g, lobster sauce 15g, salt 10g, sesame oil 10g and Chili oil 15g. Stir-fried and braised bitter gourd is characterized by spicy and slightly bitter, which is suitable for cooking. Teach you how to cook fried bitter gourd, and how to cook fried bitter gourd is delicious 1. Bitter gourd is cut into 4.5 cm long tubes;
2. Blanch the cut bitter gourd in a boiling water pot, take it out and put it in cold water, remove the seeds and squeeze out the water;
3. Squeeze the water and replace it with a 3 cm wide block;
4. Peel garlic, wash it and slice it;
5. Shred onion;
6. Douchi is seasoned with boiling water;
7. Boil peanut oil, add bitter gourd and fry until golden on both sides;
8. Add garlic slices, salt, Chili oil, monosodium glutamate, lobster sauce and water to taste, drain the juice, add sesame oil and chopped green onion, and serve. Tips for making fried braised bitter gourd: Bitter gourd can also be blanched. After slicing, marinate with salt, gently squeeze out the water, and then cook. The quality and taste are good. The method of frying watermelon peel introduces the cuisine and its effects in detail: home-cooked recipes, edema recipes, diuretic recipes and heatstroke prevention recipes.
Taste: salty and salty technology: stir-fried watermelon skin. Material: main ingredient: 500g watermelon peel.
Accessories: 50 grams of dried fragrant fruit.
Seasoning: 3 grams of salt, 2 grams of chicken essence, 2 grams of sugar, 5 grams of cooking wine, 5 grams of scallion, 5 grams of sesame oil, and 0/5 grams of peanut oil/kloc-teach you how to make fried watermelon peel, which is delicious. Wash watermelon skin, cut into thick strips, add a little salt and squeeze dry.
2. Cut the dried incense into thick strips;
3. Shred the onion;
4. After the oil is hot, stir-fry the shredded onion to smell, add watermelon peel strips and dried strips, stir-fry, season and collect juice, and pour in sesame oil. The method of frying loofah introduces the cuisine and its functions in detail: beauty diet, weight loss diet, heat-clearing and detoxicating diet, heatstroke prevention diet, gout diet and pharyngitis diet.
Taste: This taste is salty and fresh. Technology: stir-fry loofah. Material: main ingredient: 250g loofah.
Seasoning: onion 10g, ginger 5g, medlar 5g, monosodium glutamate 2g, salt 2g, vegetable oil 15g teach you how to cook fried loofah, which is delicious. 2. When the oil is 90% hot, add shredded ginger and scallion, stir-fry until fragrant, add medlar and stir-fry, add loofah and refined salt; 3. When the loofah is cooked, add monosodium glutamate and stir fry. Tips-Health Tips:
This dish has the functions of detoxifying, relieving pain, removing blood stasis and clearing heat. It is suitable for treating cough and sore throat in adult stage.