fish in brown sauce
1. Prepare ingredients:
Prepare a carp, which has been slaughtered in advance. Draw a knife every 2 cm on both sides of the fish until it touches the bone. Don't cut it thoroughly, mainly for the convenience of eating. Add 2 grams of salt, spread it evenly on the fish, then sprinkle some flour and spread it evenly inside and outside.
Cut some onion slices, ginger slices and garlic slices, pat them flat together, and then grab two star anises, several green peppers and some dried peppers for later use.
Prepare a tomato, remove the pedicle and cut it into small pieces for later use.
2. Fried carp:
Boil oil in the pot. When the oil temperature rises to 50%, it is called fishtail. First fry the fish head in the oil pan for a while, then fry the whole fish in the oil pan with low heat. Don't turn it back and forth to prevent the fish from breaking. After frying, turn it over and fry the other side for about 5-6 minutes. Then fry until golden and crisp, and take out the oil control.
Start cooking:
Leave the bottom oil in the pot, add 10g bean paste and stir-fry red oil, add onion, ginger, garlic and other small ingredients, then add tomatoes and stir-fry them together, stir-fry the tomato juice to make the soup more ruddy and delicious, add appropriate amount of water, add 5g cooking wine, 4g salt, 6g white sugar, add fried carp and add a little soy sauce.
After 6 minutes, pour in a little old vinegar and sesame oil, simmer for a while, remove the carp, put it on a plate, and remove the residue from the pan.
Turn on the fire and collect the juice. When the soup is thick, take it out of the pan, pour it evenly on the fish, add coriander, and a braised fish with crispy outside and tender inside will be ready.
Pepper Chicken
1. Prepare ingredients:
Prepare half a fresh tender chicken, chop a few knives on the chicken to facilitate the taste, cut off the toes of the chicken, wash them with clear water several times, and take them out for later use.
Put several pieces of Radix Angelicae Dahuricae, one piece of Alpinia officinarum, five pieces of Illicium verum, two pieces of Amomum tsaoko, one handful of fennel, several pieces of ginger, one onion, one green pepper and one dried pepper into a basin for later use.
Cut some chopped green onion and coriander.
Start cooking:
Heat the oil in the pot, pour in the prepared seasoning, stir-fry for about 2 minutes with low fire, pour in an appropriate amount of water from the side of the pot, put the tender chicken into the pot, add cooking wine 10g to remove the fishy smell, chicken essence 2g, salt 3g, pepper 1g, boil water with high fire, skim off the floating foam, and cover the pot to cook 65430g.
/kloc-After 0/5 minutes, the chicken is very soft and rotten. You can gently pierce it with chopsticks, take it out and put it in clear water for supercooling. This step is to tighten the chicken skin and achieve a crisp and tender taste. Take out the chicken after cooling, tear it into small pieces by hand and put it in a basin for later use.
Pick out the peppers from the spices, cut them into small pieces and put them in the pot. Add a handful of green peppers, pour a spoonful of boiled chicken stock, add 5g of sugar to enhance color and freshness, 20g of vegetable oil.
Heat the pan, pour it into the prepared bowl and stir well. After the juice is boiled, pour in a little bright oil to brighten the color. After turning it over, take it out of the pan, pour the juice evenly on the chicken pieces, pour in chopped green onion, sprinkle a handful of white sesame seeds, add a little white sugar to freshen it up, and add 5g soy sauce. Grab it and stir it evenly, so that the chicken pieces are evenly wrapped in the juice and put it on the plate. A crispy pepper chicken is ready.
Fried shredded pork with sweet noodle sauce
1. Prepare ingredients:
Prepare a pork tenderloin, slice it evenly, and then cut it into filaments.
Chop chopped green onion, Jiang Mo, shredded green onion and shredded red pepper.
Prepare some tofu skin and cut it into cubes for later use.
2. Marinate the shredded pork;
Add 2g of salt, chicken essence 1g, a little fresh sugar, 5g of pepper 1g, 5g of cooking wine to remove the fishy smell, 2g of soy sauce to extract the background color, stir for several times to make the shredded pork absorb all the seasonings, and add an egg white to mix well. Egg white can make shredded pork more smooth and tender, and it is convenient for glutinous rice to stick to shredded pork. Add a spoonful of starch and lock it in shredded pork.
3. Put the shredded pork into the oil:
Burn more oil. When the oil temperature rises to 40%, pour the shredded pork into the pot, quickly push it away, lubricate it for 30 seconds, and take it out when it turns golden.
Start cooking:
Leave a little base oil in the pot, add 20g of sweet noodle sauce, oyster sauce 10g, stir-fry with low fire until fragrant, add minced onion, ginger and garlic, stir-fry until fragrant, and dilute the sauce with a little water. After the sauce is boiled, put the shredded pork into the pot and add a little soy sauce.
Seasoning: salt 1g, sugar 1g, chicken essence 1g, a little cooking wine to remove the fishy smell, because the shredded pork is preserved in advance, so you don't need to put too much seasoning, stir fry evenly, then hook a little thin sauce to make the sauce absorb on the shredded pork, pour in a little bright oil to brighten the color, stir fry evenly, and then take out the pan.
5. Rinse the tofu skin with water;
Boil the water in the pot, add a little salt to taste, put the bean curd skin into the pot after the water boils, blanch for 30 seconds, take it out after the bean curd skin becomes soft, rinse it quickly with clear water for several times, control the moisture, stack it into uniform pieces and put it on a plate, then add shredded green onion and green pepper to decorate it, and a shredded pork with strong sauce flavor will be ready.
Beef salad
1. Prepare ingredients:
Prepare a piece of beef tenderloin, cut it into even pieces with a top knife, and put it into a basin after cutting.
Add some salt, pepper, chicken powder and a little edible alkali to the pot. Edible alkali can destroy muscle fibers of meat and increase tenderness. Pour in proper amount of oyster sauce, stir well with soy sauce, pour in a little cooking wine to remove fishy smell, knead repeatedly until it is gelatinous and viscous, add a little water starch to lock the beef moisture, pat repeatedly, pour in a little vegetable oil, and marinate for 3-5 minutes.
2. Sauce:
Cut minced garlic, millet pepper rings and onion rings together, add a spoonful of coarse pepper noodles and cooked sesame seeds, pour in hot oil to stimulate the spicy taste, add appropriate amount of Chili red oil and sesame oil, two spoonfuls of soy sauce, one spoonful of oyster sauce, a little salt and chicken powder, and stir well.
3. Cooking beef:
Boil the water in the pot, turn off the fire after the water boils, put the beef into the pot one by one, and then boil it over high heat for about 18 seconds until the beef has no blood foam and all floats.
Pour the sauce evenly on the beef slices, then pour in the coriander segments and stir well. A piece of fresh and smooth cold beef is ready.
Garlic vermicelli baby dish
1. Prepare ingredients:
Prepare three vermicelli and soak in warm water 10 minute.
Prepare several baby dishes, cut them into four and a half respectively, and wash them with water.
Prepare a plate, spread soft vermicelli on the bottom of the plate, don't spread it all on the bottom of the plate, leave a small part for later use, put the baby dish on the vermicelli, and then put the remaining vermicelli on the baby dish.
Put minced garlic into two pots respectively, and the ratio of minced garlic is 2: 1. Soak a spoonful of water in a pot with more minced garlic to prevent the minced garlic from turning black during frying.
2. Mix garlic sauce:
Add a proper amount of vegetable oil to the pot, and pour the minced garlic into the filter spoon to control the moisture. When the oil temperature rises to 50%, soak the minced garlic in the oil and fry for about 2 minutes. Garlic powder will gradually stir-fry the fragrance, from white to yellow. When fried to golden brown, take it out and put it with raw garlic.
Add 8 grams of light soy sauce, 3 grams of salt, 2 grams of chicken powder, 2 grams of pepper, and a little sugar to refresh and stir evenly, then pour in a proper amount of garlic oil to enhance fragrance, and then put garlic evenly on the doll dish for later use.
3. Start steaming:
Boil water in a pot, put a grate on it, cover the pot and boil the water. After the water is boiled, steam the baby cabbage in the pot for 8 minutes.
After 8 minutes, the baby cabbage has been steamed, fully absorbing the garlic flavor, taking out the baby cabbage, sprinkling chopped green onion, and making a crispy baby cabbage with garlic and vermicelli.
Korvasienimuhennos
1. Prepare ingredients:
Prepare a proper amount of crab-flavored mushrooms and white jade mushrooms, cut off the roots respectively, and put them into a basin for cleaning.
Prepare a few pieces of mushrooms, remove hard roots, cut into thin slices and clean them.
Prepare a Pleurotus eryngii, cut it into sections, tear it into long strips by hand, and wash it for use.
Prepare some small parsley and cut it into sections.
Prepare a piece of pork belly, peel it and cut it into thin slices.
Cut some ginger slices, garlic slices, millet pepper rings and onion slices for later use.
2. Grease the mushrooms:
Hot oil in the pot, pour in the prepared mushrooms when the oil temperature is 60% hot, and quickly lubricate the oil for about 1 min, and the mushrooms are slightly yellow. Add coriander, scald slightly, and then pour it out to control the oil.
Start cooking:
Leave the bottom oil in the pot, stir-fry pork belly slices until fat, stir-fry pork belly until fragrant and discolored, stir-fry millet pepper until spicy, add appropriate amount of bean paste and mushroom sauce, stir-fry red oil quickly, pour in mushrooms, and quickly add appropriate amount of light soy sauce, oyster sauce, steamed fish black soy sauce, chicken essence, salt and salt.
Heat the casserole, stir-fry the onion slices, and evenly put the fried mushrooms into the pot. The delicious stewed mushrooms are ready.
Garlic oil vegetables.
1. Prepare ingredients:
Prepare a handful of fresh oil wheat vegetables, remove the roots, cut into sections and wash them for later use.
Prepare a piece of red pepper and cut it into filaments.
Prepare appropriate amount of minced garlic for later use.
2. Sauce:
Prepare a small bowl, pour in 10g oyster sauce and 10g steamed fish soy sauce, and stir well with a spoon.
3. Blanch the lettuce in water;
Add a proper amount of water to the pot. After the water boils, pour the oil wheat vegetables into the pot and quickly scald them for 30 seconds. After the oil wheat vegetable turns green and soft, pour it out to control the water, put it on a plate, evenly pour in the prepared juice, and sprinkle with minced garlic and shredded red pepper for later use.
Burn the oil in the pot again. When the oil temperature is 70% hot, pour the hot oil on the minced garlic to stimulate the fragrance, and a plate of crispy and delicious garlic, oil and wheat dishes will be ready.
Stir-fried shredded cabbage
1. Prepare ingredients:
Prepare half a cabbage, cut off the roots and cut into even filaments. The finer you cut it, the more delicious it will be.
Prepare half a red pepper and cut it into filaments.
Prepare a small pot with a handful of dried peppers and a spoonful of white sesame seeds.
2. Sauce:
Put minced garlic into a pot, add 10g mature vinegar, 5g sesame oil, 2g chicken powder, 2g salt, 3g sugar, add 10g steamed fish and soy sauce, and melt with a little warm water.
3. Blanch the cabbage in water;
Boil water in a pot, add a little salt and chicken powder to taste, and add 5 grams of vegetable oil and 5 grams of white vinegar. These two seasonings can keep the bright color and crisp taste of Chinese cabbage. After the water is boiled, pour the cabbage into the pot, blanch it for 10 second, take it out immediately after it breaks and turns green, and rinse it quickly with clear water several times to avoid losing the crisp and refreshing feeling of the cabbage.
Start cooking:
Add 20 grams of vegetable oil to the pot. When the oil temperature reaches 70%, take out the pan and pour the hot oil on the dried Chili, which will make the material spicy.
Put the cabbage in the pot, pour in the fragrant head, pour in the prepared juice, stir well, and serve. A crisp stir-fried cabbage is ready.
Cold yuba
1. Prepare ingredients:
Prepare a handful of yuba, soak it in clear water for 2 hours, then control the water to dry, and cut it into sections with a diagonal knife.
Shred some green peppers, red peppers and onions for later use.
2. Blanch the yuba in water;
Boil water in the pot, pour in yuba when the water is about to boil, quickly blanch for 20 seconds and then pour out. Rinse with cold boiled water to cool down. Rapid supercooling can keep the taste of yuba firm.
Start seasoning:
Add 2g of salt, monosodium glutamate 1g, 5g of sugar, soy sauce, then pour in some sesame oil, chili red oil and 5g of mature vinegar, stir to melt the seasoning, pour in yuba, stir well, then add shredded green pepper and onion, continue to stir well, then serve, and finally sprinkle with coriander, and a refreshing and greasy cold yuba is ready.
The first food: summer editor