First of all, Gollum Shrimp
Ingredients: fresh pineapple 1, shrimp12 (480g).
Accessories: 1 green sweet pepper and 1 red pepper, 2 garlic and 1 onion.
Seasoning/gravy:
Marinade: 1 tbsp protein, 1/3 tsp salt, a little sesame oil and pepper, 2 tsp corn flour.
Sauce: 1/4 cups of water, 1 tablespoon white vinegar, 2 tablespoons tomato juice, 1/4 teaspoons salt, 1 tablespoon sugar, 1 teaspoon cornflour.
manufacturing process
(1) Clean fresh pineapples, cut off13 pineapples, scrape out the pulp of the remaining 2/3 pineapples, cut them into coarse grains, soak them in light salt water for 10 minutes, drain the water, and keep the pineapple shells; Remove seeds from green pepper, wash and cut corners, slice garlic and shred onion.
(2) Remove the head, shell and tail of prawns, cut into two wings, take out the black sausage, wash and dry it, and marinate it with marinade 15 minutes.
(3) Heat half a cup of oil, put down the shrimp balls and soak them in medium-high fire, and take out the oil.
(4) Leave 2 tablespoons of oil in the pot, saute garlic slices and shallots, add green peppers and pineapple granules and stir-fry for a while, then return the shrimp balls to the pot, bury them evenly, and put them in pineapple shells to eat.
Second, pot meat
Ingredients: pork tenderloin 300g, shredded ginger, egg white 1, refined salt 0.5 teaspoon, cooking wine 1 teaspoon, soy sauce 0.5 teaspoon, vinegar 2 teaspoons, sugar 1.5 teaspoon, monosodium glutamate 1 teaspoon, and water starch 0.5 teaspoon.
working methods
1. Slice the tenderloin into thick slices and marinate it with refined salt, cooking wine, egg white and water starch;
2. Put salt, soy sauce, sugar, vinegar, monosodium glutamate and water starch into a bowl to make a sauce!
3. Add salad oil to the pot, heat it to about 40% to 50%, add tenderloin slices, fry until solidified, and take it out;
4. When the oil temperature rises to 70% to 80%, put it in a pot and fry it until the color is golden and the appearance is crisp, and take it out;
5. Leave a little base oil in the pot, pour in the sauce and mix well;
6. Add shredded ginger, stir-fry until fragrant, then add the stir-fried meat slices, stir-fry for a few times, and put them in the pan. Common sense of diet
Third, braised crucian carp.
Ingredients: a few small crucian carp (depending on the number of diners at home),
Seasoning: 30g ginger, 30g garlic, 30g bean paste, 20g chopped green onion, 30g fermented grains, 50g yellow wine, 10g soy sauce, 5g vinegar, 5g sugar and about 30g vegetable oil.
working methods
1. Slaughter and wash the small crucian carp, and put the fishy smell in yellow wine code.
2. Cut ginger, garlic and bean paste into pieces and mix them together.
3. After the wok catches fire, put vegetable oil to heat it. Stir-fry the small crucian carp in the pot and pick it up.
4. Stir-fry the mixture of ginger, garlic and bean paste in the oil pan.
5. put the fish in the pot and add cold water to make it just pass the fish.
6, simmer 15 minutes, add soy sauce, vinegar, sugar, cooking wine, fermented grains.
7. Cook for another 5 minutes, then pick up the fish and put it on the plate.
8. Put chopped green onion in the pot and dry the soup. Pour the soup in the pot on the fish.
Fourth, sauced duck.
Material: 1 Cherry Valley Duck (weight 1000g). 5 grams of seasoned red rice flour, sugar color 10g, 5 grams of soy sauce, refined salt 10g, 8 grams of monosodium glutamate, 5 grams of ginger slices, 50 grams of sugar, fresh soup 1000g and a little sesame oil. 1 spice package (containing thirteen kinds of commercially available spices and 3g of radix aucklandiae).
working methods
1. Remove the palms and tips of the ducks, soak them in warm water and scrape them clean. Add water to the pot, add monascus powder to boil, add duck meat to blanch until it turns red, remove and drain.
2. Put the fresh soup into the pot, add the sugar color and soy sauce color, add the onion, ginger slices, refined salt, monosodium glutamate and spice packets, boil to remove the floating foam, and cook for 20 minutes to form the sauce soup.
3. Put the duck in the sauce soup pot, boil it over medium heat, and cook it over low heat for 1.5 hours, then let the juice dry and put it on the smoked grate. Put it in a fumigation pot, smoke it with white sugar, take it out and brush it with a layer of sesame oil.
V. Drawing apples
Ingredients: 4 apples (relatively small), half a teaspoon of salt, 80g of starch, 60g of sugar and 20g of oil.
working methods
1. Peel the apple, cut it into small pieces and soak it in salt water.
2. After the apple is drained, dip the starch.
3. Pour a proper amount of oil into the pot (it is more fuel-efficient to use containers with smaller diameter and deeper depth).
4. Add the apples after the oil is hot, fry until the starch hardens, and remove the oil control.
5. Put 20 ml of oil and 60 g of sugar into the pot, stir-fry on low heat until the sugar melts into amber.
6. Pour in the apples and stir fry a few times.
7. Then put it in a pre-oiled dish.
Tips:
1, be sure to pay attention to the heat when frying sugar, and don't fry it.
Apples should be dipped in more starch.
3, the oil should be heated, and the frying time should not be too long. If fried for a long time, apples will easily become too soft and shapeless.
Six, northeast stew
Ingredients: 300g of ribs, 250g of beans, 200g of small potatoes, corn, onion and ginger.
Seasoning: two spoonfuls of soy sauce and a little salt.
working methods
1, wash beans and break them by hand, wash corn and cut into sections, wash potatoes and cut them in half, add a little water and mix well.
2. Take out the ribs and rinse them.
3. Heat oil in the pot, add onion and ginger until fragrant, add potatoes and stir-fry for one minute.
4. Put the corn, ribs and beans into the pot and stir well.
5, pour the sauce into the pot, water and heat do not need to cook.
6. Bring to a boil with high fire and simmer with low fire until the soup becomes about 1/4. Salt can be added according to taste.