Ingredients: 300g of sea shrimp and 250g of water bamboo.
Accessories: 30g peas.
Seasoning: fried shrimps with 40g broccoli with egg white, fried shrimps with scallion15g leek, home-cooked dishes with ginger15g salt, stir-fried shrimps with 2g monosodium glutamate, 5g starch (peas) and 20g vegetable oil.
Characteristics of fried shrimps with water bamboo;
Shrimp is white, smooth, tender and fragrant, white and milky, crisp and refreshing.
method of work
1. Peel the shrimps, stir-fry the shrimps at the head and tail, and slice with a spatula;
2. Add egg white, salt, and water starch, and evenly size;
3. Peel the water bamboo, stir-fry shrimps with a piece of melon in half, and slice with an oblique knife;
4. Add vegetable oil to the hot pot, heat it, add shrimps and take it out;
5. Leave the bottom oil in the pot, heat and stir-fry the shrimps, and add the chopped green onion and ginger to stir-fry for fragrance;
6. Add water bamboo and stir-fry;
7. Immediately cook 20 grams of broth, add seasoning to taste celery and stir-fry shrimp, add shrimp and green peas to stir-fry cucumber and stir-fry shrimp a few times, and pour out the oil.
Pettitte-food phase grams:
Sea shrimp: shrimp should not be eaten with some raw fruits. Shrimp is rich in nutrients such as protein and calcium. If they are eaten with raw fruits containing tannic acid, such as grapes, pomegranates, hawthorn and persimmons, not only will the nutritional value of protein be reduced, but the insoluble combination formed by tannic acid and calcium ions will stimulate the intestines and stomach, causing human discomfort, such as vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these raw fruits at least 2 hours apart.
Crispy meat
Ingredients: pork (fat and thin) 400g.
Accessories: 5 grams of coriander.
Seasoning: star anise 1 g, fragrant leaves 1 g, crispy crucian carp, pepper 1 g, cinnamon 1 g, Shandong cuisine, soy sauce 30g, white sugar 1 5g, scallion 5g and ginger/kloc.
The color is red and bright, soft and mellow. The cooking method of Shandong cuisine is fat but not greasy.
method of work
1. Peel the pork, wash it with cold water, blanch it thoroughly in boiling water, cool it with cold water, change it into large inclined slices, put it in a basin, add seasoning, pepper, fragrant leaves, half onion ginger, cinnamon, soy sauce and soup, and steam it until it is rotten.
2. Shred the remaining onion and ginger, cut the parsley into crispy ducks, and slice the garlic.
3. Apply wet starch10g (5g starch with water) to the steamed meat slices, then put in oil and fry until it is lux, and pour out.
4. Put the base oil in the spoon, fry the Shandong cuisine menu with shredded onion and ginger and garlic slices, add soy sauce, sugar, vinegar and monosodium glutamate to crispy chicken pieces, then put the fried meat pieces in the spoon and simmer the crispy ribs for three minutes. Turn it over and put it into the dish of Shandong cuisine menu and sprinkle with coriander. Tips for making crispy meat: Because of the frying process, it is necessary to prepare about 800 grams of vegetable oil.
Pettitte-food phase grams:
Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.
Braised fish in white sauce
Ingredients: 750g of yellow croaker. Pig fat and lean meat 30g, clean winter bamboo shoots 20g, ham15g.
Accessories: cyan soybean15g. Jiang Mo10g, egg white 25g.
Ingredients: 5 grams of refined salt, 5 grams of Shandong cuisine, 5 grams of sesame oil, and soup without vegetables 150 grams. Shaojiu 15 Cold Cuisine Cookbook Shandong Cuisine Practice Complete Book, 60 grams of wet starch.
Characteristics of white sauce-brewed fish;
method of work
1. Remove gills and internal organs of yellow croaker, scrape off scales and rinse. On both sides of the fish, use a knife to split Fa Tie's spine into oblique blades (the meat never leaves the bone). The cooking method of Shandong cuisine is about 7 slices on each side. Cut the lower jaw of the fish head and the middle of the pectoral fin (without cutting the belly of the fish). Break the Shandong cuisine menu on both sides with two gill shells and pat it on the top of the fish head with a knife to remove the fish head.
2. Chop pork into paste and put it in a bowl. Add chopped green onion, Jiang Mo, egg white, refined salt and sesame oil and stir to make stuffing.
3. Ham and winter bamboo shoots are cut into elephant-eye slices with a length of 3 cm and a thickness of 0. 1 cm. Spread the meat stuffing on the fish fillets, chop them one by one and roll them into rolls of Shandong cuisine. Put the fish belly down into a big fish dish (the fish rolls on both sides cling to both sides of the fish spine), press a cyan soybean at the top of each fish roll, steam it in a cage with high fire for about 15 minutes and take it out.
4. Pour the fish stock into the wok. Add soup without vegetables, Shaoxing wine, refined salt, winter bamboo shoots and ham slices to boil, skim off the floating foam, thicken with wet starch, and pour chicken oil on the fish.