Fried cabbage with the twist
Illustration of how to stir-fry the twist (scattered seeds) in Henan cuisine. 1. Prepare the cabbage, just cut it that big, not too small. 2. Heat the oil
3. Put the appropriate amount of thirteen spices, balsamic vinegar, salt and no salt into the pot.
stir-fry shredded dough twists
1. peel shredded dough twists, and prepare twisted dough twists
2. prepare shredded dough cutters
3. heat the oil in the pan, and add shredded dough to stir fry
4. add salt, a little sugar and chopped green onion, and stir fry
5. add twisted dough twists and stir fry immediately, and it will take a few seconds
. Boil quail eggs and shell them for later use; Twist into a length of 4-5CM; Square ham sausage 1 is divided into 4 spare parts;
2. Heat the pan with oil. When the oil temperature is about 3% to 4%, put quail eggs, fry them on medium and small fire until the skin of the eggs is covered with tiger skin oil bubbles, and take out the pan; Put the square ham sausage in the pan, fry it until the skin on both sides is covered with tiger skin oil bubbles, and put it in reserve;
3. Put black fungus in the pot, stir-fry over high fire, add appropriate amount of water (or broth), boil, add quail eggs in 2, add seasoning salt, soy sauce and half a spoonful of mixed soy sauce, stir-fry evenly, simmer for a while, add ham sausage in 2 and twist in 1, stew and stir-fry, and collect the soup to dry up and put on the plate.
Tips on how to stew quail eggs with twist
** The ham sausage and twist itself in the ingredients have a salty taste, so the salt should be added in moderation;
** First fry quail eggs and ham sausage until they are burnt to a tiger skin bubble shape, and then stew them with other ingredients to make the finished dishes particularly fragrant.
** The outer layer of the finished twist is slightly soft, and the inner layer must maintain a crispy taste, so the stewing time should not be long, and the soup should be dried.
Fried duck's feet with twisted dough
Ingredients:
Duck's feet 35g
Accessories:
5g of twisted dough
Seasoning:
5g of ginger, 5g of garlic (white skin), 3g of salt, 1g of monosodium glutamate, 1g of hot pepper (red, sharp and dried), etc. Grasp the proportion and dosage of each seasoning, and add other seasonings according to the needs of taste.
Cooking method:
1. Wash duck's feet and cook them with fresh soup until they are half-cooked.
2. Heat lard to 6%, add dried Chili, Jiang Mo and minced garlic to stir-fry until fragrant, then add duck's feet, add salt, pepper and monosodium glutamate to stir-fry until fragrant and tasty, thicken with wet starch, finally add twist, stir well, and serve.
fried mandarin fish with twist
ingredients:
mandarin fish 15g
accessories:
ham 25g
twist 1g
mushrooms (fresh) 1g
winter bamboo shoots 1g
shrimp 1g
. 15g of ginger juice < P > Index: recommended 6 nutrition 8 difficulty 6 time 6 weight loss beauty spicy
Cooking method:
1. Slaughter and clean the fish, put a cruciform knife on two pieces of fish noodles respectively, put them in boiling water, and soak them in clean water to form a roll;
2. Put it into the bowl with the fish head, add 5g of yellow rice wine, refined salt, ginger juice and a little monosodium glutamate, and marinate for 1 minute;
3. Shred cooked ham;
4. remove the stems of the mushrooms, wash them and shred them;
5. Shell and root the winter bamboo shoots, wash them and shred them;
6. Mix the shredded ham, shredded mushrooms and shredded winter bamboo shoots with a little salt and spread them on the fish noodles, then put them in a cage and steam them on high fire for 12 minutes, then take them out;
7. Twist is placed around the fish;
8. Put lard in a wok on a high fire, add rice wine, ginger juice, refined salt, 1 ml of chicken soup and monosodium glutamate, dilute the thicken with wet starch, add pepper and scallion, and pour it all over the fish.
manufacturing tips:
1. When taking the fish head, cut it from the pectoral fin of the fish, and then cut it into two slices along the spine. Remove the abdominal spines, trim the corners, and then cut a flower knife on the fish surface, the depth of which is 3/4 of the meat;
2. When putting into the cage, pat the pickled fish slightly loose, straighten the fish strips and form the original fish shape;
3. according to the needs of dining, if it is old and weak, the twist can be steamed with the fish to be soft, and if it is young and middle-aged, it can be fried again until it is crisp.