Materials; Pickled fish; Ginger; Spicy skin; Zanthoxylum bungeanum granules; Leek; Amomum tsao; Vegetable oil; Rock sugar; Cooking wine; Old pumping; Original pumping;
working methods
1. Wash and soak the preserved fish for 6 hours, then wash and cut into pieces, wash and cut onion and ginger, and wash and cut into pieces with spicy skin foam; Cool the oil in the hot pot to 80% heat. Stir-fry Zanthoxylum bungeanum, spicy skin and onion ginger until fragrant. Add the marinated fish pieces and stir well.
2. Add cooking wine, stir-fry evenly with soy sauce and soy sauce, add water, rock sugar and tsaoko to boil. Cover and simmer for 30 minutes until the soup is thick and delicious.
Steamed eggs with shrimps
Practice: 1. Boil the water in the pot. After the water is boiled, grab the washed shrimps, blanch them in boiling water, add some salt and take them out. Plate, remove the shrimp head, skin and thread, and leave the shrimp meat, which is shrimp.
2. Beat two eggs and put them in a container. I use glass containers. Stir the eggs and mix well. This egg was laid by the native chicken raised by her husband's family. Its yolk is orange, beautiful in color, delicious and nutritious.
3. Pour warm water and cold water into the bowl, add half a spoonful of salt and stir well. (Steamed eggs with warm water and cold water taste more tender and smooth) Then pour in a little soy sauce and mix well.
4. Pour the stirred raw water into the stirred egg liquid, and many bubbles will appear after the stirred egg liquid. Bubbles cleaned up with a spoon.
5. Seal the glass container with plastic wrap, boil water in the pot, steam in the pot for about 10 minute, and the egg liquid can be eaten after solidification. Then put the peeled shrimp on the eggs.
6. Cover with plastic wrap and steam for 2 minutes. Sprinkle shallots and heat the oil in the pan until it smokes.
7. Pour the smoked oil directly on the shrimps, eggs and shallots. Finally pour some steamed fish and soy sauce.
Li Xiang Yuan Man
Ingredients: Litchi 250g, red pepper 1, yellow pepper 1, carrot half, celery 50g, ginkgo 1 00g, lotus seeds (fresh), cashew nuts 50g, salt1bar.
working methods
1. Prepare materials and soak fresh litchi with salt water.
2. Peel and core litchi, cut into pieces and soak them in salt water for a while, dice colored peppers, cut celery grains and cut carrots; Add oil to the wok and fry the cashews until golden brown.
3. Stir-fry carrots, fresh ginkgo and lotus seeds, add appropriate amount of water and salt, cover and simmer for a while.
4. Add colored pepper and celery, stir fry, then add lychee meat and appropriate amount of salt, stir fry for a while, and serve with American almonds.
Shrimp with double bamboo shoots
Ingredients: appropriate amount of bamboo shoots, lettuce, shrimp, salt, white pepper, cooking wine, light soy sauce.
Practice: 1, wash the spring bamboo shoots, peel and wash the lettuce.
2. Dice bamboo shoots and lettuce for use.
3. Peel and wash shrimps, and marinate with a little salt and cooking wine. You can add an egg white and a little starch to marinate.
4. Pour a small amount of oil into the pot, and add marinated shrimps at about 50% heat.
5. Stir-fry until it changes color, remove and drain for later use.
6. Heat the bottom oil in the pot and add the diced bamboo shoots and stir fry. After adding shrimp, cook a small amount of cooking wine, pour in soy sauce, and finally add salt to taste.