Ingredients: tilapia/perch 1 tail (about 700g); Lemon (both green and yellow) 1 capsule (squeezing juice); A handful of shredded onion; Appropriate amount of shredded ginger (about a dozen pieces); Appropriate amount of shredded peppers (about a dozen); 3 tablespoons fish sauce; Sugar 1/2 teaspoons; Appropriate amount of salt (smearing fish);

How to make Thai lemon fish:

Fish selection: This dish is cooked by steaming, so it requires higher fish freshness. Try to choose fish with tender meat, such as tilapia or perch. Fish with too strong meat are not delicious when steamed.

After the fish is slaughtered and washed, the water on the surface of the fish is wiped clean with a kitchen paper towel, and the meat is cut from the place close to the back bone of the fish, so it is easier to steam when steaming. Then apply a little salt evenly on the surface of the fish and the cut fish. Put the fish on the plate, and put a chopstick under the fish to prevent it from steaming. Steam in a steamer 15 minutes. The picture shows a knife cut on the back. If you are not confident, you can not do this step.

Mix sauce: pour a small bowl of broth or clear water into the pot, add fish sauce and boil, add sugar and boil, then turn off the heat and add lemon juice, which is the "lemon fish sauce". The fish sauce itself is salty enough. Adding a little sugar to neutralize it will not make the sauce too salty. Fish sauce, also known as fish sauce, is an extremely delicious juice made from small fish and shrimp by pickling, fermentation and boiling. Its color is amber, and its taste is salty and umami.

After the fish is steamed, take it out, pour out the juice from the steamed fish, pour in the prepared sauce, add shredded onion ginger and shredded red pepper, heat a spoonful of hot oil and pour it on the shredded onion.

Step 2 burn gold tofu

3. mango chocolate cupcakes VS matcha honey beans

Materials: cake embryo materials; 3 eggs; 90 grams of sugar; 75g of low-gluten flour; Cocoa powder15g; 5 grams of glucose syrup; 40 grams of butter; 200 ml of cream (12); 20 grams of fine sugar; Baili liqueur (or rum)10ml; Mango 1 piece;

Simple banquet dessert-mango chocolate cupcake VS matcha honey beans;

The bottom of the 8-inch square movable bottom mold is padded with oil paper, and a thin layer of flour is sprinkled with butter around it.

Sieve and mix low-gluten flour and cocoa powder evenly.

Beat three eggs into a deep beating basin, and weigh the sugar. Don't reduce the sugar at will, which will cause the egg liquid to defoam.

Put the egg beater in a hot water basin, the hot water is about 60-80 degrees, and start beating at high speed.

Beat to a dense state and add one third of sugar.

Beat the egg mixture until it is fluffy and has patterns, and then add one third of the egg mixture.

Finally, when it is very dense, the speed of the eggbeater slows down, and the last third of sugar is added to continue beating until the eggbeater is lifted, and the egg liquid can slowly flow down and the pattern can be drawn without disappearing immediately.

Add 5 ml of glucose syrup to the egg mixture and stir well. If there is no glucose syrup, you can add water.

Sieve the sieved flour for the second time, sieve it into the egg liquid in several times, sieve a little first, stir it evenly with the egg liquid, and then sieve all the remaining mixed flour.

Scraper from bottom to top, don't circle, just like cooking, shovel it down, turn it up and shake your wrist until you can't see the dry powder. Don't use force on the way, which will lead to defoaming.

After the butter melts in water, pour it into the cake paste several times.

Stir the cake paste and butter evenly, not too much.

Pour the cake paste into the mold, and drop the mold about 10 cm from the table for three times, and you can see that many big bubbles are shaken out.

After the oven is preheated to 180℃, it is baked for 25 minutes, and then it is quickly demoulded and placed face up.

The baked cake is divided into 2-3 pieces according to its thickness. If you like it according to its thickness, you can carve a small round cake with a circular mold.

One piece can carve 9 pieces. My mold is three-functional, very easy to use, and it costs about 10 yuan on Taobao.

Cut the mango, you can pick out the beautiful part in a square and put it on the surface.

Send cream, cream and sugar to send to 80% of the hair, smooth and textured, and finally transfer to the favorite wine. Generally, the recipe is full of rum, but I like the taste of Bailetian, and children prefer it. Put the sent cream into a flower-mounting bag and use a big mouth and a star mouth.

A piece of cake is at the bottom, and a circle of cream is squeezed on it.

Put a circle of mango on the cream.

Squeeze another layer of cream on it and cover it with another piece of cake.

Squeeze a circle of beautiful cream on the top, and finally put beautiful mango granules in the middle.

Is the finished product beautiful?

At the same time, I baked a matcha sponge cake and continued to carve round cakes.

Matcha honey bean? This is super delicious, too. Matcha and red beans are a perfect match.

4. glutinous rice duck

Materials: the right amount of fungus; Appropriate amount of mushrooms; One or half ducks; Appropriate amount of soy sauce; Appropriate amount of sweet mash; Thirteen fragrances are appropriate; Appropriate amount of pepper; Appropriate amount of salt; Appropriate amount of ginger; Appropriate amount of glutinous rice; A lotus leaf;

The practice of feasting on glutinous rice duck;

Glutinous rice, dried mushrooms and auricularia auricula are soaked in water for 2- 10 hour, preferably overnight.

The duck is eviscerated and the duck head is cut into pieces.

Marinate the duck with all the seasonings on the table overnight.

Sweet mash is an important step in it and cannot be saved. After curing, fry the duck with skin in a pan.

After frying, mix the soaked glutinous rice and mushrooms with the ducks.

Put the lotus leaf in the container, put the mixed materials on it, cover it and steam for two and a half hours.

5. scallion cake

Ingredients: some dumpling skins; The amount of chopped green onion; Proper amount of oil; Appropriate amount of salt;

The method of scallion cake (dumpling skin lazy Aauto Quicker edition);

Prepare raw materials

Grease the chopping board and put a dumpling wrapper on it.

Brush a thin layer of oil on the dumpling skin, sprinkle some salt and spread chopped green onion.

Cover the second dumpling skin.

Repeat step 3 until about five pieces of dumpling wrappers are added.

Press the rolling pin slowly to the edge horizontally and vertically.

Finally, roll it into thin slices.

Add a little oil to the pan, fry it slowly on low heat until both sides are slightly yellow, and the middle bulge can be served.

6. The old cangkou flavor of the French fry box

Ingredients: eggplant 1 piece (more than 300g of large eggplant and 2 small eggplants); 200 grams of minced meat; 80 grams of long beans; Onion; Raw pumping; Oyster sauce; Salt; Pepper powder; Batter; Ordinary flour100g; Eggs 1 piece;

The method of the old cangkou flavor of the fried tomato box;

Wash all the ingredients, 250g of meat stuffing, eggplant needs 1 root (about 340g), and 80g of beans.

Chop the onion and put it into the meat stuffing, half a spoonful of oyster sauce (a common eating spoon at home)

Take a spoonful of soy sauce

A spoonful of salt (spoon size is different)

Add a pinch of pepper powder, if not, bake it in a pot with a few peppers, mash it into powder and add it to the meat stuffing.

Long beans must be chopped like this, and the more they are chopped, the better, so that they are easy to cook. If there is a vegetable chopper, use a machine to crush them, add them into the meat and mix well. Leave them to taste and prepare the batter.

100g ordinary flour with an egg and mix well.

Add water slowly, while stirring. Be sure to add it slowly, don't add too much, and pay attention to observation.

Dip the prepared batter with chopsticks. Just lift the chopsticks and it will drip continuously. It is better to put it aside for a while.

At this time, the eggplant is cut, and the first knife is not cut off slightly, and the second knife is cut off, so that the whole eggplant is evenly cut for use.

Open an eggplant and put the stuffing in the middle, gently try not to break the eggplant, then close it around and gently press it evenly, so as not to squeeze the stuffing out.

Stuffed tomato box, prepare not to touch the pan, add appropriate amount of oil, the amount of oil just covers the tomato box, and change the oil to a small fire.

Spread the batter evenly

Put them in the oil pan in turn, and don't touch them. They will separate automatically after forming. The bottom of the tomato box floats and fry separately from the pan for a while, and then it can be turned over.

Fry the other side until both sides are golden, ensure that the meat and long beans inside are completely cooked, and control the oil (because there is a saying that long beans are easy to be poisoned when they are not ripe)

Take a bite and see if the stuffing inside is special.

7. Fried pork with garlic sprouts

Ingredients: half a catty of pork with skin; 5 garlic seedlings; Pixian watercress 1~2 tablespoons;

Mrding's private cuisine-the method of garlic sprout cooked pork;

Wash the pork and cook it in the pot. It is required that it can be pierced thoroughly with chopsticks. After the meat is cooked, take it out and dry it.

Cut garlic seedlings into oblique sections, and slice carrots for later use. Slice the meat for later use. Sliced pork slices should not be too thin, too thin is not good for dry mouth.

Cool the oil in a hot pan, and stir-fry the sliced meat slowly over medium heat. Push the oil out of the fat meat further, and pour it into Pixian watercress when the edge of the meat begins to curl.

Add watercress and stir-fry until fragrant, add carrot and stir-fry slightly, then add a little soy sauce to adjust color, and add a little sugar to taste.

Add garlic sprouts.

Stir-fry the garlic seedlings slightly. Because the watercress is salty, you can decide whether to add a little salt according to the taste. Then take out the pot.

Load the plate.

8. Orange sweet and sour shrimp balls

Ingredients: appropriate amount of shrimp balls; An orange; One egg; Appropriate amount of flour; Appropriate amount of sauce;

Orange-flavored sweet and sour shrimp balls are another good dish for banquets;

Shrimp with deep back, covered with raw flour.

Deep-fried until golden.

Mix a sweet and sour juice with orange peel, orange juice, Samui sauce, vinegar and tomato sauce.

Stir-fry sour and sweet juice and thicken it.

Add fried shrimp balls.

Evenly wrap the juice and take it out of the pot.

It is more beautiful to put some decorations on it.

9. Cauliflower

Ingredients: one cauliflower; Ginger; Garlic; Pepper; Soy sauce; Salt; Peanut oil;

Dry pot cauliflower practice:

After washing the cauliflower, break it into small pieces by hand.

The extra side of the dish was cut into small pieces.

Soak the chopped cauliflower in light salt water 10 minute.

Cut pepper into sections, and mince ginger, onion and garlic.

Add oil to the hot pot, add onion, ginger, garlic and pepper to stir-fry for fragrance.

Add cauliflower, stir-fry over high fire, and add a spoonful of soy sauce.

Cover and stew for half a minute, add salt and stir well, then take out.

10. Steamed oysters with garlic

Ingredients: 8 half-opened oysters; Garlic depends on personal taste; Salt under soy sauce; Soy sauce is idle because it needs to be salted; Shredded onion;

It's suitable for banquet or family: steamed oysters with garlic;

Wash and rinse, the back of oyster shell and meat should be washed by brush, and there is a comparison picture. Eight oysters were washed for almost 50 minutes.

Then seasoning: chop garlic, add soy sauce, add peanut oil, and add spicy and spicy.

Packed neatly and steamed in a hot pot. Put the oyster deep down, and you can hold the oyster juice.

The appearance of the oyster in ten minutes, full to atrophy, indicates that the temperature is getting old. Maybe five minutes?

But it doesn't matter, just clean and refreshing.

1 1. Hibiscus eggs

Ingredients: 2-4 eggs; A little salt;

Mrding's private cuisine-the way to cook hibiscus eggs (steamed eggs);

Beat the eggs in the container, add the right amount of salt and mix well with chopsticks.

Then add warm water which is 0/-1.5 times of egg. If you want the eggs to be smooth and tender, adding water is the key. After adding water, mix them evenly. If they are uneven, the steamed eggs will be divided into pieces and not delicate.

After the eggs are mixed with water, let them stand a little, and scoop away the bubbles at the edge with a small spoon.

Put cold water in the pot, bring it to a boil, wrap the surface of the container with plastic wrap, put it in a steamer, cover the lid and steam for about 10 minute, then turn off the fire and steam (stew) for 2-3 minutes.

Remove the plastic wrap and add a little soy sauce and sesame oil to serve. If you have a favorite, you can also add a little meat foam or mushroom foam when steaming, which tastes good.

12. Crispy meat rings

Ingredients: barrel potato chips (recommended original flavor or cucumber flavor) 1 barrel; 5 tender lettuce leaves; Half a cucumber; Salad sauce (recommended to be squeezed) 1 bottle; Blueberry sauce 1 bottle;

The practice of crispy meat ringing (a tall and very simple pre-dinner banquet snack);

Wash lettuce and dry it until it is anhydrous, otherwise it will affect the taste of potato chips; Wash the cucumber, peel it and slice it. The thickness is probably the thickness of a one-dollar coin. Don't be too thin, and the taste is not so good.

Shred lettuce slices

Take a big plate and cover it with whole potato chips (just eat the broken potato chips)

Cover potato chips with shredded lettuce.

Spread cucumber slices on shredded lettuce.

Here's the trick: how to pull out a beautiful strip of salad bar with only canned salad dressing and no paper bag at home? The secret is the fresh-keeping bag, scoop a spoonful of salad dressing, find a small fresh-keeping bag, open it, and put the salad dressing on the bottom corner of the fresh-keeping bag.

That's it.

Cut a small hole with scissors, and the fresh-keeping bag will become a framed bag every second, and then squeeze out a strip of salad dressing on the ingredients.

Squeezed like this

Take another fresh-keeping bag and scoop a spoonful of blueberry sauce (knock on the blackboard: not much salad dressing and blueberry sauce, really one tablespoon is enough, too much will only waste)

It's a little different from salad dressing. Don't cut holes in the blueberry sauce after it is put into the fresh-keeping bag. You should crush the blueberry granules through the fresh-keeping bag first, or you will block the outlet when you squeeze it later. You must not be lazy. You must crush the blueberry granules, then cut a small hole, and then extrude beautiful strips on the ingredients.

It's done. You can eat now. The crispness of potato chips, the fresh and tender fragrance of vegetables, and the sweetness and sourness of salad dressing and blueberry sauce are perfect.

If you have requirements, you can put your own marinated cooked pork neck before pouring salad sauce and blueberry sauce, or you can go directly to the barbecue shop to buy barbecued pork and slice it instead. I have tried it and it tastes quite good.

13. Braised trotters

Materials: 4 trotters; A little onion, ginger and garlic; Star anise, pepper, pepper, cinnamon, a little fragrant leaves; Soy sauce, rock sugar, a little salt;

Mrding's private cuisine-Braised trotters;

Cut pig's trotters into small pieces, wash them, put cold water in China, add pig's trotters, a few pieces of ginger, and some white wine (cooking wine can also be used) and blanch them. After boiling, remove them and drain them.

Prepare all kinds of seasonings for use, cut ginger into large pieces and cut onions into sections.

Put base oil in China, then add rock sugar, stir-fry the sugar until the sugar melts and browns, then add trotters and stir-fry for coloring, then add ginger slices, peppers, cinnamon, fragrant leaves, star anise and pepper to stir-fry, then cook some cooking wine to remove the fishy smell, and add a little soy sauce to adjust the color.

Domestic water, no ingredients.

Then pour the pig's trotters into the pressure cooker, add water to the ingredients, add appropriate amount of salt, a little sugar to taste, and appropriate amount of spiced powder, then cover and press for 20-30 minutes.

Pour the pig's trotters pressed in the pressure cooker into the wok, add some whole garlic (garlic is delicious when braised), collect the juice properly, and remove all kinds of seasonings. (Ginger slices, aniseed, etc.) Just add some monosodium glutamate when cooking.

14. shredded pork in Beijing sauce (home-cooked version)

Materials: tofu skin 1 sheet; 200g tenderloin; Appropriate amount of cooking wine; 2 tablespoons of sweet noodle sauce; Appropriate amount of starch; Onion 1 root; A spoonful of sugar; Soy sauce 1 spoon; Appropriate amount of sesame oil; Proper amount of peanut oil; Coriander 1 piece;

The method of shredded pork in Beijing sauce (home-cooked version);

Shred onion, cut coriander into sections and set aside.

Shred tenderloin (put it in the refrigerator for 30 minutes, take it out and shred it) and add a little cooking wine, pepper, starch and egg white.

Grab it evenly for standby.

Dice tofu skin, boil it in hot water, and take it out for later use (roll shredded pork)

2 tablespoons sweet noodle sauce, sugar 1 spoon, light soy sauce 1 spoon, cooking wine 1 spoon seasoning juice for later use.

Add oil (2 times more than normal cooking) into the pan, heat the oil to 50%, add shredded pork and stir-fry, and take it out for later use.

Leave the oil in the pot, heat it and add the prepared sauce. Stir-fry to taste and add the shredded pork. Stir-fry quickly, fully taste, color, pour sesame oil, and then take it out of the pot and put it on a plate. The rolled bean curd skin tastes good. Enjoy and eat.