1, sauce burst dragon claw vegetables

Main ingredient: Yunnan wild fern

Applications: leeks, dried chili peppers, garlic

Seasoning: Zhaotong sauce, monosodium glutamate, chicken

practice:

① fern over water to remove the bitter taste.

② pot under a little sauce, add dried chili pepper fried fish, under the garlic, under the soup pool old fried incense.

3 add leeks, ferns and add seasoning stir fry evenly.

2, dragon claw vegetables braised beans and rice

Main ingredient: ferns, broad beans and rice

Accessories: plantain slices, ham

Seasoning: broth, salt, monosodium glutamate, pepper, chicken broth, sesame oil

practice:

① ferns, broad beans and rice over water overcooked, to remove the odor.

② pot under a little oil, add a little soup, pour ferns and broad beans rice, boil add seasonings, cooked taste can be.

3, shrimp fern

Raw materials: 200 grams of fern, 50 grams of fresh shrimp, 5 grams of green onion, 2 grams of ginger, monosodium glutamate (MSG) 1 grams of salt, soy sauce, water starch 30 grams, 30 grams of salad oil.

Practice:

1) the fern choose clean, into the boiling water blanch, fishing out of the cold water to soak for half an hour, cut into inch segments spare.

②Fresh shrimp into the water repeatedly washed a few times into the disk spare.

③ green onions, ginger are shredded standby, salt, soy sauce, monosodium glutamate, water starch into the bowl mix standby.

④ frying pan on the fire, pour salad oil, hot oil into the green onions, ginger stir fry a few times, shrimp, ferns with the same people in the pan upside down to stir fry into the sauce stir fry evenly into.

4, mushroom fern

Raw materials: 200 grams of fern, 100 grams of mushrooms, 20 grams of carrots, 1 green pepper, green onion, ginger 3 grams, salt, monosodium glutamate, soy sauce, cooking wine, water starch, a little, 30 grams of salad oil.

Practice:

1) the fern choose clean, into the boiling water blanch, soak into the warm water for about 1 hour out of the cut inch section spare.

②Mushroom choose clean, cut into thick silk, into the boiling water blanch a little out of the water control standby.

3 carrots, green peppers were washed, cut into small pieces of spare.

4 green onion, ginger cleaned and shredded spare.

5 salt, monosodium glutamate, soy sauce, water starch sauce spare.

6 frying pan on the fire, pour salad oil, hot oil into the onion, ginger stir-fry for a moment, into the mushrooms, fern section, carrots, peppers diced upside down for a few seconds, cooking wine, add the bowl of juice into the stir-fry for a few times that is done.

5, gluten fried fern

Raw materials: 200 grams of fern, 100 grams of fried gluten, salt, monosodium glutamate, soy sauce, green onions, ginger, 50 grams of water starch, a little sesame oil, 30 grams of salad oil.

Practice:

①Wash the fern, blanch into the boiling water, people soak in cold water for half an hour, take out the water control and cut into inch segments spare.

②Fried gluten is cut into thin shreds spare.

3 will be salt, soy sauce, monosodium glutamate, water starch into the bowl with the mixing standby.

④ frying pan on the fire, pour salad oil, hot oil into the shredded onion, ginger stir-fry for a few moments, and then the fern section, gluten shredded with the pan upside down for a few seconds, cooking bowl of seasoning, seasoning thickening, point of sesame oil, out of the pot that is complete.

6, cold fern buds

Raw materials: 250 grams of young fern, green onions, garlic, vinegar, salt, monosodium glutamate a little, a little sesame oil.

Practice:

①Wash the fern buds into the water slightly blanched, fishing out of the cold water soak for half an hour, green onions, garlic chopped spare.

②The fern buds, green onions, garlic into the plate with the flavors of the seasonings into the mix.

7, fern lotus root

Raw materials: fern lotus root, salt, chicken essence, garlic, sesame oil.

Practice:

①Wash and soak the fern, cut into inches, sit in a pot on the fire, injected into the broth will be fern section into the stew for a few moments to make it into the soup of the fresh flavor, drain out and wait for use;

② Lotus root washed and peeled, cut into thick strips, into the boiling water blanch to the broken, out and wait for use, garlic, patted;

③ Lotus root, ferns into a bowl, add salt, chicken broth, sesame oil, garlic and mix it well into a bowl. Garlic puree mix well that is to become.

8, dragon claw buckle scented elbow

Raw materials: fern, pork elbow, Maidu pickles, ginger MSG, chicken essence, sugar, salt, red oil, cooking wine

Practice:

1) will be the pork elbow halibut steak, de-boned, cut into chunks.

② Ferns neatly arranged in a buckle bowl, then add the elbow put neatly arranged.

3) Stir fry the pickles and ginger to add seasoning and then cover the elbow handle.

④Steam on the fire for 3 hours until the flavor, steak sticky, out of the pot can be poured into the middle.

9, cold powder fern

Raw materials: 200 grams of fern, 50 grams of water vermicelli, sugar, vinegar, salt, monosodium glutamate, sesame oil, each appropriate amount.

Practice:

1) the fern choose clean, blanch a few minutes under boiling water, soak into the cool water for about 30 minutes, cut into about 2 cm long section, blistering fans into the boiling water blanched until soft can be into the plate spare.

②Monosodium glutamate (MSG) in warm water, add sugar, vinegar, salt, sesame oil and well, poured on the dish is complete.

10, fern fried chicken

Raw materials: 200 grams of fern, 100 grams of chicken breast, 150 grams of dry starch, salt, monosodium glutamate, cooking wine, soy sauce, green onion, ginger, 500 grams of salad oil (about 50 grams).

Practice:

①Wash the fern with boiling water blanch, soak into the water for 30 minutes and then take out and cut into 2 centimeters long section spare.

② chicken shredded, into the bowl with salt, monosodium glutamate, starch grasp, frying pan into the salad oil to seventy percent heat, will be poured into the chicken shredded slippery, oil control standby.

③ frying pan on the second fire, pour a small amount of salad oil, add onion, ginger, cooking wine, soy sauce stir-fry, while pouring into the chicken and fern, stir-fry for a few moments into.

11, spicy fern

Raw materials: 200 grams of fern, 20 grams of spicy sauce, salt, monosodium glutamate, green onion, 30 grams of salad oil.

Practice:

①Wash the fern, blanch it in boiling water, fish it out and soak it in cold water for half an hour and then cut it into pieces.

② frying pan on the fire, pour salad oil, hot oil into the spicy sauce and green onion stir fry red oil, into the fern section stir fry a few times, into the salt, monosodium glutamate and stir fry for a few moments that is done.

12, fried fern fish

Raw materials: 250 grams of fern, 50 grams of flour, 20 grams of starch, 2 eggs, salt, monosodium glutamate, 500 grams of salad oil (about 70 grams).

Practice:

①Wash the fern, into the boiling water slightly blanched, into the cold water to soak for half an hour, fished out and dried to the surface of the moisture-free spare.

②Take a large bowl, put flour, starch and salt, monosodium glutamate, add a little water, beat the egg into a thick paste spare.

3 frying pan on the fire, filled with salad oil, oil temperature rose to seventy percent hot, the whole fern into the batter dipped into the pan frying was golden brown into.

13, mumbley raw dragon claw roll

Raw materials: ferns, fish fillets

Accessories: shredded cucumber, shredded carrots, green onion, ice

Seasoning: mumbley juice (hot and sour, salty and fresh taste)

practice:

1) will be the skin of the fish fillets, bone, take the clean meat cut into large thin slices of iced water and cleaned to white.

②The fern take its young tip part cut with the length of the fish fillet.

③Wrapped in sashimi with the tip of the dragon claw, shredded carrots, cucumber and green onion into a sashimi roll.

④Take a concave plate, add ice cubes and arrange the fish rolls neatly on the ice cubes, serve with a bowl of dipping marmite sauce.

Features: the fish rolls are crisp and tender, the taste is moderately sour and spicy, and the finished dish is fresh, crispy, cool, and has a strong flavor.