working methods

1. Salmon must be alive (if it is wild, it is best), and the weight of the fish is about 500 grams.

2. Let the fish seller help you scrape the scales clean, and don't cut off the fins. Cleaning the internal organs is because salmon stings are easy to get hurt by washing themselves.

3. Go home and rinse with water. Put it on a plate for later use.

4. Draw three horizontal stripes on the back of the fish with a knife, so that it is easy to taste when steaming. Row both sides.

5. Prepare ginger slices, shallots, yellow wine and steamed fish (which are available in steamed fish supermarket).

6. Put ginger slices on the bottom of the basin, in the belly of the fish and on the back of the fish, sprinkle a little 500 grams of yellow wine on the fish, put 5 tablespoons of steamed fish material, put a little chicken essence in the onion, and don't put water.

7. put water in the pot, put a bracket and put fish. Steam on high fire for 20-30 minutes, and don't open the lid immediately within 5 minutes. Steamed fish need not be turned over. You're finished. This fish juice is tender, smooth, light and delicious.

Sichuan New Year's Eve menu II. Fried spring rolls

Ingredients: 800g shredded pork, 8 eggs, 350g flour and 300g leek.

Accessories: soy sauce 50g, refined salt 10g, water starch 70g, vegetable oil 2kg (actual dosage is 250g).

prepare

(1) Cut the leek into 2cm long segments; Put the shredded pork into the basin; Sizing with refined salt and water starch, putting the meat into a warm oil pan, taking out the drained oil, putting it into the pan, adding soy sauce, refined salt and leek, and frying it into spring roll stuffing.

(2) Beat the eggs into a small pot, add flour and water to make a thin paste, and spread it into 10 skin with a frying spoon, with half and half for later use.

(3) Put the skin on the chopping block, roll it into stuffing, put batter at the sealing place, and seal it to make 20 green rolls for later use.

(4) Put oil in the pot. When it is 60% to 70% hot, add spring rolls, fry until golden brown, and take out.

Features: golden color, salty, crisp and delicious, and delicious stuffing.

Key to making: pay attention to the sticky mouth when making spring rolls, otherwise the pot will explode easily. When frying spring rolls, the oil temperature should not be too high, otherwise the spring rolls will not be fried thoroughly and will be easily fried.

Sichuan New Year's Eve menu three. Flat spring thunder (crispy pork slices)

Ingredients: pork tenderloin150g, crispy rice 75g, magnolia slice 25g, bean sprout tip or spinach core 25g, mushroom15g.

Seasoning: 250g of big oil vegetable oil (50g actually eaten), onion 15g, ginger 8g, garlic 5g, soy sauce 25g, a little salt, vinegar 13g, starch 25g, sugar 10g, egg 1, monosodium glutamate 3g, and appropriate amount of soup.

The way of doing things

(1) Cut the meat into slices, mix the slices with a little cooking wine and salt evenly, and paste them with eggs. The shell broke into pieces. Magnolia officinalis slices are sliced horizontally. Wash mushrooms thoroughly with water, blanch them with boiling water, and then rinse them with cold water. Pick the tip of the bean sprouts. After the onion is cut longitudinally, it is cut into 2 cm long sections. Slice ginger and garlic. Wet starch is made of egg white paste.

(2) Heat the frying spoon and pour in the big oil. When the oil is hot, smooth the sliced meat, then take it out, control the oil removal, leave a small amount of oil in the spoon and add onion, ginger and garlic, stir-fry the magnolia flower slices and mushrooms for a few times, then pour the soup into the spoon, and put the meat slices into the spoon after the soup is boiled.

(3) While thickening, heat the vegetable oil to 70% with another spoon, fry the crispy rice until yellow, take it out and put it on a plate, then pour in some boiled oil. Serve the fried crispy rice with thick juice, and pour the sliced pork soup on the crispy rice. At this moment, there was a crisp squeak.