process: braised braised fish pieces of the production of materials: raw materials: net fish (mackerel or grass carp) in the middle of 350 grams, cooked bamboo shoots slices 50 grams
Seasoning: 5 grams of ginger, 5 grams of scallion, 20 grams of sugar, 50 grams of soy sauce, 1.5 grams of monosodium glutamate, Shaoxing wine 30 grams of oil 60 grams, 15 grams of wet starch braised fish pieces Characteristics: Tender and flavorful. Teach you how to do braised fish block, how to do braised fish block is delicious Method: (1) fish chopped into cubes (about 5 cm long, 3 cm wide); (2) pot on a high heat, slip the pan and put a small amount of oil, under the fish block frying; (3) sprinkle ginger, cooking wine stewed a little bit, add soy sauce, sugar a little bit of burning, add a spoonful of boiling water, add cooked bamboo shoots to turn a small fire to cook the fish; (4) with a high-flame collection of soup, sprinkle with scallion segments, add monosodium glutamate, and the wet starch to thicken the sauce. Thickening with wet starch, pour bright oil out of the pot is complete.
Detailed description of dog hot pot cuisine and its effects: Shanghai cuisine Kidney tonic recipes blood recipes Yang recipes
Flavor: slightly spicy Craft: boiled dog hot pot ingredients: main ingredients: 1500 grams of dog meat
Supplementary materials: 15 grams of fennel, angelica 50 grams
Seasoning: 15 grams of cinnamon, 100 grams of yellow wine, 25 grams of white wine, chili peppers (red, sharp, dry), and the use of the dog meat hot pot. pointed, dry) 10 grams, 75 grams of soy sauce, 2 grams of monosodium glutamate (MSG), 5 grams of salt, 25 grams of chili sauce, 15 grams of sugar, lard (refined) 100 grams, 20 grams of green garlic, 10 grams of green onions, 10 grams of ginger, 10 grams of dog meat hot pot features: color sauce red, rich flavor, dog meat is soft and tender, salty and slightly spicy. Teach you how to do dog meat hot pot, how to do dog meat hot pot is delicious 1. will be branded on the skin of the dog meat fluff, put into the cold water to scrape clean cut into about 4 cm square small pieces, and cold water at the same time under the pot to boil, to remove the blood, wash with water, drain the water, with sorghum wine and salt, monosodium glutamate mixing well slightly pickled, green garlic cut into about 3.5 cm long section, cinnamon, fennel with water.
2. frying pan on the fire, put cooked lard, burned to 80% hot, under the dog meat stir-fried three or five minutes cooking into the Shaoxing wine, plus hot sauce, sugar, soy sauce, salt, continue to stir-frying, dry water, so that the dog meat flavor. Then under the green onion knot, ginger, add red chili pepper (whole), cinnamon, fennel, angelica and water 1000 grams, cover and boil, move to a small fire on the simmer for about 2 hours, until the meat is crisp, fishing out cinnamon, fennel, green onion knots, ginger, red chili pepper, and then poured it into the hot pot, continue to cook for about 10 minutes to eat. Dry-fried lentils practice details cuisine and efficacy: Shanghai cuisine
Dry-fried lentils preparation materials: main ingredients: 500 grams of beans, 300 grams of meat, 25 grams of shrimp, 20 grams of ground vegetables, green onion, soy sauce, 5 grams of ginger, sugar 7 grams of salt 10 grams of sesame oil, vinegar 3 grams of each, 1 gram of monosodium glutamate, water, 50 grams of oil. Teach you how to do dry stir fry lentils, how to do dry stir fry lentils is delicious 1, four season beans removed on both sides of the three knife head and tendons, washed and drained to be used, shrimp soaked soft chopped two; 2, the pot into the oil, hot into the four season beans fried yellow, and then take out the oil to drain; 3, the oil is heated into the green onions, ginger, stranded meat, shrimp, squash end of the stir fry turn, and finally poured into the fried four season beans dry stir fry out of the aroma and drizzle down the soy sauce, sugar, salt, water, sesame oil, MSG, vinegar, and so on, and so on. , sesame oil, monosodium glutamate, vinegar, continue to stir-fry until the juice is dry. Steamed pumpkin with lily of the valley practice details cuisine and efficacy: Shanghai cuisine
The lily of the valley steamed pumpkin production materials: main ingredients: about 600 grams of old pumpkin, 100 grams of fresh lily of the valley, sugar and so on. Teach you how to do lily steamed pumpkin, how to do lily steamed pumpkin is delicious 1, will be the old pumpkin dig capsule peeled and washed, sliced, longitudinally sliced into thin slices, the direction of the skin face down in a bowl, to help maintain the shape of the melon. 2, will be fresh lily wash into the pumpkin, add sugar. Place in a steamer basket to steam. 3: Invert the pumpkin in the bowl onto a plate and remove the bowl. Points: The ideal pumpkin is the red pumpkin from Hunan and Jiangxi after August, when not available, you can also use the small pumpkin from Guangdong. Cooking try to maintain the shape of the pumpkin, do not get loose when inverted, otherwise it will not be able to present "inside the dry" feeling. Dry roasted shrimp practice details cuisine and effects: Shanghai cuisine qi and blood double supplement recipes tonic recipes breastfeeding recipes
Flavor: fried taste process: dry roasted dry roasted shrimp ingredients: main ingredients: shrimp 300 grams
Seasoning: 2 grams of white vinegar, 30 grams of green onions, 1 gram of monosodium glutamate (MSG), 10 grams of ginger, 15 grams of glutinous rice wine, starch (fava beans) 13 grams of cooking wine 10 grams of oil 5 grams of salt, 2 grams of salt, 30 grams of MSG, 10 grams of ginger, 15 grams of rice wine, 13 grams of cornstarch (fava beans) 10 grams of cooking wine, 5 grams of oil , 2 grams of salt, lard (refined) 40 grams of sugar 5 grams of dry roasted shrimp features: this dish color red, shrimp body full, tender meat, salty and delicious. Teach you how to do dry-roasted shrimp, how to do dry-roasted shrimp is delicious 1. shrimp cut off the foot beard, cut open the head frontal sword not yet end and spine, picking out the sandbags and black intestines, washed with water, cut into 3 segments.
2. frying pan into the cooked lard, burned to five or six percent hot, into the shrimp, fried to the shrimp shells red, oozing red oil, poured into the bowl.
3. pot to leave a small amount of oil, into the onion, ginger, wine, stirring flavor, under the shrimp, and then add wine, sugar, salt, pepper and 200 grams of water. Want to boil open, switch to small fire until the soup becomes thick, and then switch to high fire, put monosodium glutamate, water starch hook fluorescence, upside down a few times, dripping into the vinegar, sesame oil that is. Dry roasted shrimp production tips: 1. Because of the oil frying process, you need to prepare 400 grams of lard.
2. chef cooking shrimp, such as the treatment of fish, slightly less than the fire is not cooked, a little too much is out of crispy. Shrimp on the table, meat white as jade, visible between the fire, changing rapidly, if just right, not easy. The first thing you need to do is to be diligent in your practice, so that you can go to the next level.
Tips - Food Compatibility:
Shrimp: shrimp avoid eating with certain fruits. Shrimp is relatively rich in protein and calcium and other nutrients. If they eat with fruits containing tannins, such as grapes, pomegranate, hawthorn, persimmons, etc., will not only reduce the nutritional value of protein, and tannins and calcium ions combined to form insoluble conjugate stimulate the stomach and intestines, causing discomfort, vomiting, dizziness, nausea and abdominal pain and diarrhea and other symptoms. Seafood and these fruits should be eaten at least 2 hours apart.
Fried fresh mushrooms practice details cuisine and efficacy: Shanghai cuisine
Flavor: salty flavor process: crispy fried fried fresh mushrooms ingredients: main ingredients: mushrooms (fresh mushrooms) 300 grams
Seasoning: baking powder 3 grams, wheat flour 50 grams, cornstarch (peas) 20 grams, 2 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper 2 grams of ketchup 25 grams of oil 5 grams of peanut oil 125 grams of oil. Peanut oil 125 g deep-fried fresh mushrooms features: golden color, crispy skin. Teach you how to make crispy fried fresh mushrooms, how to make crispy fried fresh mushrooms to be delicious 1. fresh mushrooms washed, poured into a pot of boiling water to cook a little, fished out and cut off the roots, drained water, put in a container with 1.5 grams of refined salt, 2 grams of monosodium glutamate mix, sprinkled with 10 grams of dry starch and mix well. Put the rich powder in a container and mix with dry starch, add water to form a paste, then add baking powder, cooked peanut oil and continue to mix well. Pour the fresh mushrooms into the paste and stir with chopsticks to make the mushrooms hang evenly.
2. pot on the fire, add cooked peanut oil, burned to seventy percent hot, will be hanging mushrooms one by one under the frying pan, a little frying out, to be the oil temperature rises to seven or eight percent of the heat, and then the mushrooms under the pot to re-fry, fried to golden brown, pour out the oil, the original pot into the mushrooms, dripping sesame oil upside down for a plate, on the table with the ketchup, peppercorn salt dish for dipping. Crispy fried fresh mushrooms preparation tips: because of the need to deep-fry so to prepare peanut oil 1000 grams of vegetables heart lion's head of the practice of the detailed introduction of the cuisine and efficacy: Shanghai cuisine teenagers recipes dyspeptic recipes nourishing recipes anemia recipes
flavor: salty and sweet taste process: frying the heart of vegetables lion's head of the preparation of the materials: the main ingredients: pork (fat and thin) 500 grams, 300 grams of eggs, 200 grams of cabbage heart
Seasoning: white sugar 50 percent of the total amount of the egg, the heart of 200 grams of vegetables
Seasonings: sugar 50 grams, 30 grams of salt, 25 grams of cooking wine, 3 grams of green onions, 3 grams of ginger, starch (peas) 100 grams of cabbage heart lion head features: fresh and salty with sweet, crisp and glutinous taste, beautiful color. Teach you how to do, how to do vegetables heart lion head is delicious 1. pork mince into the pot, add 50 grams of water, add salt, sugar, cooking wine 10 grams each stirred vigorously, knocked into the egg, put the starch and mix well.
2. pot with soup boiling, minced meat into 4 - 6 meatballs (i.e., lion's head), cook until shaped, poured into the casserole, add wine, onion and ginger, sugar, salt, boil to low heat and simmer for 45 minutes to the lion's head sticky, into the heart of the green vegetables can be cooked.
Tips - food incompatibility:
Eggs: eat with goose meat damage to the spleen and stomach; with rabbit meat, persimmons with food leading to diarrhea; at the same time should not be with turtle, carp, soybean milk, tea with food.
Chinatrust Duck Practice Details Cuisine and Efficacy: Shanghai cuisine
The ingredients of Chinatrust Duck: main ingredients: fat duck, bamboo shoots, diced meat, diced ham, diced chestnuts, diced gizzard, diced mushrooms, lotus seeds, shrimp, glutinous rice, wine, soy sauce, sugar, monosodium glutamate (MSG), shrimp, wet starch, cooked green peas, lard. Characteristics of the eight treasures duck: the dish color red, shape integrity, duck meat crispy, rich incense overflow, juice thick taste fresh. Teach you how to do eight treasures duck, how to do eight treasures duck is delicious will be fat young duck slaughtered clean, split the backbone, cut off the feet of the duck, into the pot of boiling water blanching after the fished out of the wash, drained, in the duck on the body smeared with soy sauce; will bamboo shoots, diced meat, diced ham, diced chestnuts, gizzard, mushrooms, diced lotus seed, shrimp, glutinous rice into a bowl, plus wine, soy sauce, sugar, monosodium glutamate, mixed and stuffed into a stuffing into a duck belly, back to the top of the vessel, steamed for three or four hours to the point of the duck, the duck is not a good choice, but to the duck's stomach, back to the top of the vessel. Steam on the cage for three or four hours, until the duck meat is crispy when removed from the buckle in the dish; frying pan is hot, under the lard, the shrimp slipped cooked out of the pan, leaving a little oil in the pan, put bamboo shoot slices, sliced mushrooms, plus a little soy sauce, steam the duck juice, boil and put the shrimp and cooked green peas, under the wet starch thickening a little bit, drizzled with lard, poured out of the pan in the duck body that is complete. The beauty of the extreme Kibei shrimp practice details cuisine and efficacy: Shanghai cuisine
Meiji Kibei shrimp preparation materials: main ingredients: 500 grams of Kibei shrimp, 1.5 tablespoons of soy sauce, 1 tablespoon of soup, shredded onions, coriander (that is, cilantro) moderate amount of sugar, Shaojiao, sesame oil, each a little bit. Teach you how to do the U.S. extreme basil shrimp, how to do the U.S. extreme basil shrimp is delicious ① shrimp cut off the whiskers, shrimp claws, etc., pick off the shrimp intestines, and shrimp in the belly of the knife cut a knife (can not be cut through the spine), under the salt mix well. ② fresh soy sauce, broth, monosodium glutamate, sugar, sesame oil into a sauce spare. ③ hot pot, the oil, burned to 60% of the roll, the shrimp is into the frying pan soaked in oil to eight mature, pour up the oil filter. Immediately put the shrimp back into the pot, under the wine, pour the juice and stir-fry until the shrimp cooked, and dry flavor, start the pot on the plate, parsley around the edge can be.