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Do you know how to make braised goose, Tsing Yi vegetarian rolls, and dry-roasted Shaozi fish?

Do you know how to make braised goose, Tsing Yi plain heart rolls, and dry-roasted Shaozi fish?

Braised goose

Ingredients: goose meat, onions, ginger, garlic, dried chili peppers, cooking wine, sugar, light soy sauce, dark soy sauce, water, hot water, salt and cooking oil.

Preparation: 1. Cut the goose meat into pieces, soak in water for 5 minutes, remove and control the water for later use.

2. Add cold water to the pot, add the goose meat, bring to a boil over high heat, pour in an appropriate amount of cooking wine, until the foam and blood boil, remove and control the water and set aside.

3. Wash and slice the onion skin, slice the ginger skin, slice the garlic skin, and slice the dried chili pepper.

4. Heat oil in a pan, pour in appropriate amount of sugar, and stir-fry until the sugar melts and turns amber.

5. Pour in scallions, ginger slices, garlic slices and dried chili peppers, stir-fry until fragrant, then add goose meat, stir-fry evenly and color.

6. Then pour in light soy sauce, stir-fry evenly, continue to pour in appropriate amount of hot water, and bring to a boil over high heat.

7. Simmer over medium-low heat for 1 hour, then sprinkle with appropriate amount of salt, continue to simmer for 15 minutes, and serve.

Tsing Yi vegetarian heart rolls

Ingredients: 6 pieces of Chinese cabbage leaves, half a carrot, 100g of enoki mushrooms, green pepper, a little salt, 500ml of vegetarian stock, and a little pepper.

Method: 1. Add salt and pepper to the soup, stir evenly and set aside.

2. Remove the stems of the enoki mushrooms, wash them, and cut them into 6-7 cm long sections.

3. Peel the carrots and cut into 6-7 cm long shreds; remove the stems of green peppers and cut into 6-7 cm long shreds.

4. Wash the large cabbage leaves and soak them in boiling water for 10 minutes.

5. Flatten the soaked Chinese cabbage leaves, with the inner side facing up, and place the enoki mushroom segments on one end of the leaf stem. Roll up the shredded carrots and green peppers and wrap them tightly.

6. Put the wrapped vegetable rolls into a microwave-safe plate, pour in broth, cover with plastic wrap to leave holes, and put it in the microwave for 7 minutes with high heat.

Dry-roasted Shaozi fish

Ingredients: 1 fresh mandarin fish (500g), 100g minced meat, 15g ginger, 10g garlic, 20g green onion. 4 grams of salt, 6 grams of vinegar, 10 grams of bean paste, 6 grams of cooking wine, 1 gram of chili, and 300 grams of fresh soup.

Method: 1. Wash the mandarin fish and remove the internal organs, cut it into a cross cut, add salt and cooking wine to remove the fishy smell.

2. Add the oil to the pan and stir-fry until fragrant, add the stir-fry sauce and simmer on low heat for half an hour.

3. Use high heat to dry up the water in the juice, add ginger and green onion sections to a plate and sprinkle with green onions.