Track 1: proud as a peacock
1, clean the pomfret, cut off the head and tail, and cut the knife at a distance of about 1 cm. Don't cut it when cutting, and connect the belly of the fish.
2, onion, ginger, garlic cut for use, millet spicy cut into small pieces.
3. Spread the onion, ginger and garlic on the bottom of the plate, and put the fish body, head and tail on the plate to set the shape.
4. Pour 2 spoonfuls of steamed fish black bean oil, 1 spoon of cooking wine and 1 spoonful of salt on the fish.
5. Boil water in the pot, put the fish on the grate in the pot, and steam over high fire after the water is boiled 10 minute.
6, take out the steamed fish, put on millet spicy, coriander leaves, and pour 2 spoonfuls of cooked hot oil.
Lane 2: Roasted radish with chicken pieces.
1, carrot slices; Slice onion and ginger.
2. Cut the chicken into pieces, put them in a pot and blanch them, then remove them and drain them for later use.
3. Heat the oil in the pot, add the chicken nuggets, add 1 spoon vinegar, and stir-fry over high fire until the surface slightly discolors.
4. Add onion, ginger, pepper and star anise to stir-fry for fragrance.
5, add 2 tablespoons of soy sauce, 1 spoon is extremely fresh, stir-fry and color.
6. Add radish slices, stir fry for 5 minutes, then add warm water without chicken pieces, boil over high fire and simmer for 20 minutes.
7. Add salt to taste and collect juice on fire.
The third way: crispy coupling
1, lotus root slices, keep the connection between every two slices, and mince the onion and ginger.
2, pork belly stir stuffing, add onion, Jiang Mo, salt, sugar, cooking wine, sesame oil, stir well to taste.
3. Beat the eggs into a bowl and mix well. Add 50 grams of starch and mix well.
4. Take two pieces of lotus root, add meat stuffing to the lotus root and roll it in the prepared starch paste.
5, burn oil in the pot, the oil temperature is 70% hot, enter the lotus root box, and fry until both sides are golden.
6. Take it out, fry it all and then fry it again.
Lane 4: Steamed scallops with vermicelli
1, fresh scallops are washed and drained.
2, onion, ginger, garlic, coriander, millet spicy wash, onion, ginger and garlic minced.
3. Add soy sauce, oyster sauce and white sugar to onion, ginger and minced garlic, and stir well to taste.
4. Put the scallops in the pot, boil them, cook them, remove the meat and leave the shell.
5. Put the soaked vermicelli into a scallop shell, add the scallop meat, and pour the sauce on the scallop.
6. Steam on the pot for 6 or 7 minutes, turn off the fire, and garnish with coriander and millet spicy.
Lane 5: Spinach with garlic
1, clean spinach, cut off roots, rinse with clear water, and then soak in water 10 minute.
2. Cut the onion, slice the ginger, smash the garlic, and cut the dried pepper into small pieces.
3. Boil water in the pot. After the water boils, add 1 spoon of salt and drop a few drops of peanut oil.
4. Put the spinach into the pot and blanch for about 15 seconds. If the time is too long, the spinach will be hot and soft.
5. Remove the spinach, soak it in cold water for half a minute, and remove the drain.
6. Burn the oil in the pot. After the oil is hot, add ginger slices, chopped green onion, garlic slices and pepper in turn to stir-fry the fragrance.
7. Add spinach, add half a spoonful of sugar, 1 spoonful of salt, stir fry quickly, and put it out of the pan.
Road 6: Flowers bloom with wealth
1, the preserved egg is shelled, cut into 4 pieces, and coded into a flower shape on the plate.
2, cucumber diced, garlic diced, millet spicy cut spicy ring.
3. Put Chili powder, millet spicy and minced garlic in the bowl, add 3 tablespoons of extremely fresh soy sauce, 2 tablespoons of balsamic vinegar and appropriate amount of salt and sugar, and stir well to taste.
4. Take the hot oil out of the pan and heat it to 90%. Pour the hot oil into the bowl in step 5 and fry the spicy sauce.
5. After the sauce is cooled, put the diced cucumber into the preserved egg and pour the sauce evenly on the preserved egg and diced cucumber with a spoon.
Track 7: a bumper harvest
1, carrot washed and sliced; Cut the onion into chopped green onion, slice the ginger, smash the garlic, and cut the coriander into sections for later use.
2. Take 400 grams of corn flour and 50 grams of white flour, add 3 grams of baking powder and mix well.
3. Add a proper amount of water, knead the mixed flour into smooth dough, and let it stand for 10 minute.
4. Heat oil in the pot, add ginger slices, star anise and pepper to stir fry, then add red shoe fish and fry for 5 times.
5, add chopped green onion and garlic, add 1 spoon cooking wine, 2 tablespoons soy sauce.
6. Add radish slices and add water that has not passed the fish. When the fire is boiling, turn to low heat and stew for 20 minutes.
7. While putting the radish, divide the dough into even small portions, group it into dough, then press it into small cakes and stick it around the pot.
8, add salt to taste, add dried peppers, stew for another 5 minutes, and take out the pot.
Lane 8: Yuzishao
1, eggs into a bowl, add 50 ml of milk and 1 spoon of salt, and stir well with an egg beater.
2. Dice ham, chop shallots, crush potato chips, and tear seaweed into pieces.
3. Brush the bottom of the pot with oil, pour in an appropriate amount of egg liquid, turn the pot to spread the egg liquid all over the bottom of the pot, and when it is almost solidified, sprinkle with potato chips, seaweed, ham and chopped shallots.
4. When it is about to solidify, roll it up from top to bottom, then pour in an appropriate amount of egg liquid, stir up the egg roll with chopsticks to spread the egg liquid all over the bottom of the pot, and repeat steps 4, 3 and 4 times until the egg liquid is used up.
5. Finally, roll it into a thick brick and pile it at one end of the pot, and shape it neatly with a shovel.
6, plate, cut into pieces with a knife, squeeze on tomato sauce.
Lane 9: abalone mushroom porridge
1, wash abalone, take out abalone meat and remove internal organs; Dice chicken breast.
2, Flammulina velutipes cut off the roots, washed, cut into small pieces, ginger slices.
3. Wash the rice and put it in a bowl. Add water and peanut oil and soak for half an hour.
4. Put all the ingredients into the casserole, add appropriate amount of water, and simmer for 50 minutes.
5, add a little coriander, salt, sesame oil, stir and taste.
Lane 10: Braised mutton
1 Wash the mutton, soak it in clean water for 2 hours, and soak it in bleeding water.
2. Cut the mutton into cubes about 4 cm, boil water in the pot, put the cut mutton into the pot, add 2 spoonfuls of cooking wine, boil over high fire, and skim off the floating foam on the surface.
3. Remove the boiled mutton and rinse it with warm water.
4. Peel the white radish and cut the hob block; Cut the onion into sections, and smash the ginger and garlic with a knife.
5, burn oil in the pot, add chopped green onion, ginger, garlic, pepper, fragrant leaves, cinnamon, stir-fry over high heat.
6. Pour in the mutton pieces, stir fry until the color is slightly yellow, and extract the fat from the mutton.
7. Add fresh flavor, stir-fry with soy sauce, and add rice wine and rock sugar.
8. Pour in a can of beer, and then pour in warm water twice as much as mutton.
9. After the fire is boiled, turn to a small fire and stew for 60 minutes. After the mutton is cooked, open the lid, add the white radish and stew for another 30 minutes.
10, add salt and pepper to taste, collect juice over high fire, and sprinkle with chopped coriander and pepper.
Looking back at 2020, it is not easy to be a "mouse"; Welcome to 202 1, I wish you all "cattle" to work in Kunming, everything goes well, congratulations on making a fortune!